Raspberry Double Chocolate Muffins (gf, df)

I love Valentine’s Day. It might be my second favorite holiday behind Christmas. Is that a crazy thing to say? I can’t help it — I love red and pink, I love roses, I love the thoughtful gift giving and romance. I love seeing people in love. So — like the people who keep their Christmas lights up long after Christmas has passed, I’ll post another Valentine’s Day-themed recipe after February 14th.

These muffins are decadent and delicious but healthy enough that you can eat one (or two) for a daily mid-morning or afternoon snack. They have no refined sugar, are packed with whole grains, and are gluten- and dairy-free.

And really, I think those who love Valentine’s Day, those who loathe it, and those who only like it for the half-priced chocolate the next day can all agree… there’s really no bad time for fudgy chocolate-raspberry baked goods. Enjoy!

Dry ingredients

  • 1 ½ cups oat flour
  • ¾ cup Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup unsweetened cocoa poder
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1 egg, whisked
  • 1 ¼ cup almond milk
  • ¼ cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips

For topping

  • 6 oz fresh raspberries
  • More dark chocolate chips
  • Coconut butter, warmed so that it’s nice and drippy

Instructions:

  1. Preheat oven to 350 F. Grease a muffin tin and set aside.
  2. In a large mixing bowl, whisk together all dry ingredients.
  3. Add wet ingredients one at a time and stir until just combined. Stir in chocolate chips.
  4. Fill muffin cups ¾ of the way full. Sprinkle extra chocolate chips and 2-3 raspberries on top of each muffin cup.
  5. Place pan in the oven and bake for 18-22 minutes. When ready, the muffins should have risen, and a toothpick inserted into the center of the muffins should come out clean.
  6. Let the muffins cool for 5 minutes, then transfer to a wire rack and drizzle with melted coconut butter.

Dreamy Creamsicle Immunity Tonic Smoothie (veg, df)

Cold + flu season has hit our area really hard, and after coming down with three separate bugs since this fall, I’m trying to be more proactive about building up my immunity.

Enter my new go-to smoothie: packed with Vitamin C in the form of whole fruits (no processed, sugary fruit juice), probiotics from coconut yogurt, and extra hydration from coconut water, this drink is a super-potent immunity tonic that will build up your body + help ward off sickness. It’s also great for nipping things in the bud when you feel something coming on.

And the best part — it tastes just like the creamsicles you ate growing up!

Ingredients:

  • 1 cup ice
  • 2 whole navel oranges, peeled and chopped
  • 1/2 cup unsweetened coconut yogurt
  • 1/4 cup coconut water
  • 1 tsp. vanilla extract

Instructions: Combine ingredients in a high-speed blender in the order listed (ice first, vanilla extract last). When peeling your oranges, try to remove as much of the white pith as possible, as this will make your smoothie bitter. Blend until frothy, and serve immediately for maximum freshness.