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Chocoholic’s Chocolate Cherry Muffin – Gluten Free and Vegan

Experiment with a chocoholic muffin recipe and I am excited with this creation!

WARNING: the muffins contain super strong dark chocolate flavor.

A tiny little muffin goes a long way to satisfy chocolate cravings!


I elected to use Trader Joe’s sipping chocolate powder mix for its intense chocolate flavor.

Aside from cocoa powder, the powder mix also contains cocoa butter and chocolate liquor.

The downside is that it also contains cane sugar.

To make the muffin truly vegan, be sure to use chocolate chunks without dairy.

Alternatively, chocolate bars without dairy can be purchased and chopped into chunks for this application.

I feel really good eating these treats since I am basically consuming almonds, with chocolate, cherries and little bit of sugar.



2 cup almond flour

4 tbsp. milled flax-seed

1 cup of dried cherries, chopped if whole

1 cup of chocolate chunks

3 tbsp. of Trader Joe’s sipping chocolate powder mix

1/2 tsp. baking soda

1 tbsp. agave

1 tsp. red wine vinegar*

12 tbsp. of water

1/2 tsp. vanilla extract

*white vinegar, apple cider vinegar will be fine



Preheat oven at 325F.

Mixed all the dry ingredients together thoroughly in a medium bowl.

Mix the wet ingredients in a larger bowl.

Add the dry ingredients to the wet ingredients and mix thoroughly.

Line the muffin tray with paper liners and scoop batter individually to the cup.^

Bake for 20 mins.

Take the muffin tray out of the oven and cool on wire rack for at least half an hour before consumption.

Makes about 12 small muffins.

^ the batter does not rise much from baking, feel free to top the batter to the brim of the paper liners.

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