When it comes to classic flavor combinations, there’s nothing quite like coffee and chocolate. In fact, the duo is so wildly popular that there is even a Michelin Guide to the best chocolate and coffee pairings. So, what exactly is it about these two staples that make them a culinary match made in heaven?
While coffee can boost the flavor of cocoa, chocolate’s main ingredient, chocolate in return can give coffee a richer or sweeter taste depending on what type of chocolate is used. So, it’s truly a mutually beneficial flavor relationship. And, with so many different types of coffee flavors and chocolates available today, the options are practically limitless!
But, for those who are trying to stick to a healthy and balanced diet, today’s popular coffee and chocolate recipes tend to lean too much towards the indulgent side. That’s why we went to our own “test kitchens” to try out some healthier – but just as tasty – recipe options using Wildcrafter coffee. After some trial and error, we came out with an amazing recipe for Guilt-Free Coffee Chocolate Chip Muffins that swaps out some of the less healthy ingredients and is easy to make at home.
Some recipe notes:
- We used regular flour, but you can substitute based on your dietary needs. Here are some helpful guidelines on flour substitutions for baking.
- While you can use any of our coffee blends to make this recipe, we used Inner Warrior made with Rhodiola Root, Lion’s Mane Mushroom, and Maca Root to help promote sustainable energy and combat day-to-day burnout.*
- We also used Pascha Organic Chocolate Chips which are vegan, gluten-free, and available in a variety of flavors.
Wildcrafter’s Guilt-Free Coffee Chocolate Chip Muffins
- 2 cups flour (can sub as desired)
- 1/2 cup raw cane sugar
- 1 tbsp baking powder
- Pinch of salt
- 1 cup brewed Wildcrafter coffee
- 2 tsp almond milk (can sub with other milk)
- 1/2 liquid coconut oil
- 2/3 cup Pascha chocolate chips
- Preheat oven to 350F.
- Combine flour, sugar, baking powder, and salt in a bowl.
- Pour coffee, milk, and coconut oil into the bowl. Mix thoroughly.
- Fold in chocolate chips.
- Divide equally into a lightly oiled 12-cup muffin tin.
- Bake for 15 minutes.
- Cool and enjoy!