Wednesday, February 8, 2012

Dark Chocolatey Goodness the Paleo Way

Oh wow. This is good. I love it. Kids love it. Friends love it. It looks and rises like there is flour in it. No almond flour, no coconut flour. I'm getting hungry just thinking about it....and at any given time, you are only 5 minutes away from chocolatey yumminess!



Mix in bowl:

1 Ripe banana - squashed/mashed
2T Almond butter
1 beaten egg

2 T-3T dark cocoa powder (pure, no sugar)
1/4t instant coffee (optional)

When mixed, pour into greased muffin tin, or small mug. Depending on whether you make 2 muffins with this or one big one will change the time a bit. I make 2 mufffins with this mix and microwave on high of 2 minutes. Enjoy paleo chocolatey goodness with no guilt!
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22 comments:

  1. This. Incredible. I thank you as a mom with gluten intolerant kids and as a woman who sometimes needs some dang chocolate. Yes!

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    1. WOOT! Glad you got some chocolatey relief! :D

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  2. This was fabulous! I had my doubts. The batter by itself isn't that great and it smells odd while its cooking, but the end product is so good! Thank you for coming up with this!

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  3. I am allergic to banana, suggestions for a different fruit substitute?

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    1. Some people have had luck with pumpkin puree or apple sauce

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  4. Thank you curlygirl! I will try the applesauce - I will make my own, slice one apple and bake:) I just discovered your blog via MarksApple and I love it!! And I love your blog name, I am a curly girl too:)

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    1. Your applesauce sounds terrific! Nice to meet another curlygirl! So glad you found me!! :)

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  5. Curly girl!
    I made the muffin with pumpkin, since I am
    allergic to banana, and I microwaved for 3 minutes
    ( 2 min. the mix was still wet). It did not come out
    looking pretty like yours and was kind of bitter.
    I used 1 cup purée pumpkin and 2 1/2 tbsp of
    unsweetened cocoa.. Any suggestions to make this
    better?

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    1. Hmmm...I could see how pumpkin puree would not sweeten like the banana. A ripe banana is VERY sweet! Have you tried apple sauce or maybe chopped apples in the pumpkin puree? I'll ponder this and drop another reply if something comes to me! :)

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    2. I will try just the apple this time.

      Do you recommend just one apple?

      If applesauce- 1 cup?

      Thank you curly girl!!

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  6. You will have to play with it I think. I've never tried that combination. 1 cup of apple sauce might be a bit much. 1/3c maybe? Don't be afraid to play with it and see what you create! :)

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  7. Curlygirl,
    I love my combination! I used 1/2 unsweetened applesauce - amazing! Thank you for a yummy, healthy muffin - this just rocks!

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    1. That's great!!! I'll have to try 1/2c of applesauce instead of banana sometime. So glad you found something that worked. WOOT!

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  8. would any other butters work.... sounds lovely but I dont like almonds!!

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    1. Any nut butter will work. We found that cashew butter works, but it won't rise as high. Tahini works and rises, but does not bring out the chocolate flavor as much as almond butter. Have not tried sunbutter. Let me know what you try!

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  9. If I was to bake it then how long would it take and at what temperature?
    Thank you.

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    1. I've not baked it, but I have heard from others that about 20 min on 350 works well :)

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  10. Where did you find non alkalzed dark cocoa powder?

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    1. I used Hershey's Dark Unsweetened cocoa from the baking isle at the grocery store.

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  11. Such a great recipe. I made it with a few changes; coconut oil, almond meal, coconut and a little bit of jam. Tasted like a cherry ripe chocolate bar, but in pudding form!:)

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