February already . . .

Seriously?

Valentines day is this weekend?

Did you know?

Are you ready?

I gotta be honest, it totally snuck up on me (again) this year.

Didn’t we just have Christmas last weekend?

In my defence I have been a leeeeeetle pre-occupied getting the little lady all ready for her first day of big school and well let’s see, we didn’t even make it through the first week before having to take our first sick day so um….. yep, there’s that . . .

Anyway, Valentines day, it’s coming, I’m not ready, how about we get in the V-day spirit by making ourselves some love muffins, what do you say?

I’m thinking double chocolate raspberry coconut fudge, sound good?

I hope you think they sound good because they sure do taste good!

And nothing says love like chocolate and berries right?! A match made in heaven.

Just you wait . . .

These muffins are 2 bites of purely indulgent, decadent, rich, delicious perfection – a dark chocolate lovers dream.

Did I mention that they also happen to be secretly healthy?

Because they totally are.

Our delicious little love muffins are all natural, made with no refined flours or sugars, sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a sprinkling of finely shredded coconut.

They also happen to be packed with antioxidants delivering a double dose thanks  our dark chocolate cacao as well as those dark and dreamy little chocolate chips.

Oh and they also happen to be low carb, grain free and paleo friendly ♥♥♥

Seriously, you guys, these double chocolate raspberry coconut fudge muffins totally tick all the boxes!

They are quick and easy to prepare coming together in just one bowl and can be ready in well under 30 minutes.

They are all natural made with no refined flours or sugars so you don’t have to worry about that post indulgence hang-over/sugar crash. Not on my watch baby!

But most importantly they taste like a dream!

Decadent and rich double chocolate muffins with a dreamy hint of coconut, studded with dark chocolate chips and are bursting with juicy raspberries they are super fudgey, simply divine and just melt in your mouth.

I mean just look at those fudgey little bites of perfection?!

Gah so unbelievably delicious I can not even tell you.

No matter what you have (or haven’t) got planned for this weekend of lurrrrvvvveeeee I suggest make yourself, I mean your loved ones – a big ol’ batch of these dark and delicious, secretly healthy double chocolate raspberry coconut fudge muffins . . .

Share in the love baby –

All natural, secretly healthy, decadent, rich, double chocolate muffins that are studded with choc chips, have a delicate, sweet coconut crunch, and are simply bursting with juicy raspberries . . . real love people, real love.

Make them. Eat them. Love, love, love them.

Double Chocolate Raspberry Coconut Fudge Muffins 
{Low carb, Grain free & Paleo Friendly}
Makes approx 18 dark and delicious, coconut infused, chocolate fudge muffins that are studded with decadent dark chocolate chips and bursting with juicy raspberries

Ingredients –

2 Tablespoons of cocoa powder (I use extra dark cacao)

2 Tablespoons of coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon of ground cinnamon

1 teaspoon of instant espresso

2 eggs

2 Tablespoons of maple syrup

1 Tablespoon of vanilla extract

1 Tablespoon of coconut oil, melted and cooled

A pinch of salt flakes

1/4 cup of raspberries, roughly chopped (fresh or frozen)

2-4 squares of dark chocolate roughly chopped – I use dairy free

1 Tablespoon of finely shredded coconut

Method –

1 – Preheat oven to 175’C (350’F) and prepare your mini muffin tray with paper cases or lightly grease and set aside.

2 – In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.

3 – Add cacao, coconut flour, baking powder, baking soda, cinnamon, espresso and salt into your vanilla egg mix and whisk until just combine.

4 – Add chocolate chips along with your chopped raspberries and coconut and stir until just combined.

5 – Spoon batter into your prepared muffin tray.

6 – Bake for 8-10 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.

7 – Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

Are you baking any special treats for valentines day this year?

Feel free to share recipes or links to recipes in the comments below – sharing is caring people 🙂
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