Chocolate muffins are the perfect snack when spending some nice time with friends and to enjoy next to a cup of tea during the dark winter time.

Muffins (10 pieces)
- 5 soft Medjool dates

- 2 dl. pumpkin seeds protein powder

- 2 tablespoons chia protein or chia seeds (optional)

- 5 Tbsp. raw cocoa powder

- 2 Tbsp. coconut oil

- 1 tsp. vanilla powder

- 1 pinch of salt

Combine all the ingredients and mix them thoroughly together. Shape your muffins into mini muffin tins.

Chocolate cream
-1 can full-fat coconut milk

- 3 Tbsp. raw cocoa powder

- 4 Tbsp. coconut palm sugar

Cool down the can of coconut milk before use. In this way, when you open it, the coconut milk should be divided into a thick, creamy portion and a clear, liquid portion. Carefully scrape the thick coconut cream out of the can. 

Whisk well with the cocoa powder and the coconut palm sugar. 

Pour the chocolate cream into a piping bag with a tulle tip and let it cool for about 30 minutes. Decorate your cupcakes with the cream. 

Raspberry cream
- 1 can full-fat coconut milk

- 3 Tbsp. mashed raspberry

- 4 Tbsp. coconut palm sugar or BirkeSød

- 1 Tbsp. beetroot crystals

Cool down the can of coconut milk before use. In this way, when you open it, the coconut milk should be divided into a thick, creamy portion and a clear, liquid portion. Carefully scrape the thick coconut cream out of the can. 

Whisk the cream well with the raspberries, coconut palm sugar or BirkeSød and the beetroot crystals. 

Pour the chocolate cream into a piping bag with a tulle tip and let it cool for about 30 minutes. Decorate your cupcakes with the cream.