Double Chocolate Chokopam Muffins

These muffins are soft on the inside with just the right amount of chocolate crackle on top. Infused with the bold, pure flavor of Chokopam 100% Haitian Cacao, they’re naturally rich without needing excess sugar or dairy.

Ingredients

• 1 ½ cups oat flour (or all-purpose)

• ½ cup unsweetened cacao powder (or 2 tbsp extra if using Chokopam bar)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of sea salt

• ¾ cup coconut sugar or brown sugar

• ½ cup unsweetened applesauce or mashed banana

• ½ cup almond milk (or any plant-based milk)

• ¼ cup melted coconut oil or vegan butter

• 1 tsp vanilla extract

• 1 Chokopam bar, grated or melted (or sub with ½ cup dark chocolate chips)

• Optional: ½ cup mini chocolate chips or cacao nibs

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners.

2. In a large bowl, whisk together the flour, cacao powder, baking powder, baking soda, and salt.

3. In another bowl, mix sugar, applesauce, almond milk, melted oil, vanilla, and melted Chokopam.

4. Combine wet and dry ingredients, stirring gently until smooth. Do not overmix.

5. Fold in chocolate chips or nibs if using.

6. Scoop the batter into muffin liners, filling ¾ full.

7. Bake for 18–22 minutes, or until a toothpick comes out with a few crumbs.

8. Let cool slightly, then enjoy warm with coffee, tea, or a glass of plant milk.

Pro Tips

• These freeze beautifully. Just pop one in the microwave for 30 seconds when you need a chocolate fix.

• Want to up the fiber? Add 1 tbsp chia seeds or ground flax into the dry mix.

Snap & Tag

Made these? Share your batch with us @chokopamayiti on Instagram! We LOVE to see your kitchen magic.