Small, powerful, satisfying and very easy to make. These muffins are the perfect snack when you need something sweet on the go. Part of the sweetness comes from the dates in order to make something healthier, not just something full of sugar. And by blending them with the rest of the wet ingredients, it turns out into a creamy caramel “sauce” that is really delicious , so try it before mixing it with the flour…
The final flavor is actually SNICKERS in your mouth! I mean, if you ate those when your were young and unconscious, you will realize how close the flavor is. At least my husband agrees.
I encourage you to make them small because they are quite heavy. This way they are also great for kids. You could also try a cake version which I tried and it was good, but the powerful snicker´s flavor remains best in the small muffin. They freeze well, so you can double the recipe and freeze half of them and grab one any time you need it.
If you can´t eat peanuts, you can use any other nut and nut butter even if you lose that “snicker” flavor, they will be quite tasty too. Thinking of almonds, pistachios, hazelnuts…any will do.
Ingredients (12 small muffins)
40 gr natural peanut butter (with no added sugar)
8 medjool dates (160 gr unpitted)
50 gr maple syrup
50 gr coconut butter
70 gr homemade almond milk
1/2 vanilla pod (only the seeds)
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp apple cider vinegar
140 gr spelt flour
1/2 tsp baking soda
1/4 baking powder
30 gr chocolate chips
(or chopped chocolate)
40 gr roasted peanuts
- Turn on your oven to 180ºC.
- I encourage you to roast the peanuts yourself (instead of buying them roasted) and when they cool, rub them in your hands to remove the skin. Chop them.
- Melt the coconut oil. Set aside.
- Mix with a whisk in a bowl the flour, baking soda and baking powder, chocolate chips and chopped peanuts.
- In a high powered blender mix the rest of the ingredients ( don´t forget the coconut oil) until creamy. With a rubber spatula incorporate the wet dough to the flour mix.
- Distribute the batter into a muffin tin and bake for 16 minutes ( with air function) or until they are not wet if you insert a toothpick or knife.
- Leave them to cool in rack and store them in a cristal jar for five days.