Raw vegan peanut butter and chocolate muffin

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Anyone who knows me is aware that I adore chocolate… But

not any kind of chocolate, only the good, healthy, real stuff with high cocoa content. But, this is not a new story.
The other day I found a recipe which I reinvented a little bit and I would like to share it with you as well, here in this blog post!
Chocolate, decadent, ready in an eye blink (taking the freezing time out of consideration) and of course it’s raw vegan.
Prepare it! It’s absolutely delicios! I’m warmly recommend it! Lot’s of chocolate outside, soft and little crunchy inside.

Here is the raw vegan peanut butter and chocolate muffin recipe:


For the chocolate frosting:

  • 8 sp coconut oil
  • 30 g cacao powder
  • 2 sp agave syrup
  • the seeds of one dried vanilla bean
  • one pinch of Himalaya or sea salt



For the filling:

  • 4 sp of peanut butter
  • 2 sp agave syrup
  • 2 sp quick oat flakes


Options – if you prefer a little crunchy texture in the middle,  you can add one of the following to the filling:

  • one spoon activated and dried buckwheat seeds
  • one spoon of coarsely chopped walnuts and/or almonds
  • 2-3 sp of cacao nibs


Put muffin papers in 8 smaller or 4 medium muffin pans.
Mix all ingredients of the filling in a bowl and divide the filling evenly in 8 or 4 parts.
Using small heat melt the coconut oil, and whisking constantly add the cocoa powder, the vanilla seeds, the salt and mix it untill you get a creamy, smooth consistency.
Pour some of this chocolate frosting on the bottom of the muffin paper and spread out the filling. Put them in the freezer for about 30 minutes.
After the time is done pour the remaining of the chocolate frosting on top and put it again in the freezer for about 30 minutes.
Decorate tis raw vegan peanut butter and chocolate muffins with chopped walnuts, almonds or activated and dried buckwheat seeds.












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