Makes approx. 12 large muffins
6 large or extra large eggs
360g cooked chickpeas (canned will also work)
150g pitted dried dates
1 Tbs vanilla essence or brandy
3 Tbs water
Blend all of these wet ingredients in a blender
1 cup granulated stevia
1 cup cocoa
3/4 tsp bicarb soda
1 1/2 tsp baking powder
Stir these dry ingredients in a large bowl, then add the wet ingredients from the blender.
Line the muffin trays with patty pans (they do tend to stick otherwise) and pour in the mixture. Bake at 160deg Celsius for approximately 35-40min (don’t forget to preheat the oven while you are mixing the ingredients!). They should come out quite damp, with a mudcake-like consistency.
For people who enjoy indulging in some chocolate treats, like to be a little healthier but don’t like stevia; you can replace the stevia with 1 cup of raw sugar. I put the stevia in for those of us who can’t have much sugar. They are nice with orange zest grated into the mix or raspberries or blueberries (my Dad’s favourite). Luke loves them with some chopped walnuts and choc chips (different flavours pictured below)