🍫 Vegan, Gluten-Free, Allergy-Friendly Snack

Looking for a delicious, allergy-friendly treat that's both nutritious and indulgent? Pascha Chocolate's Chocolate Chip Mini Muffins are the perfect solution.

These bite-sized delights combine the rich, smooth flavor of PASCHA 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips with wholesome ingredients like bananas, chickpeas, and oats, creating a moist, satisfying muffin that’s free from dairy, gluten, nuts, and soy. Perfect as a grab-and-go breakfast, lunchbox snack, or afternoon pick-me-up, these muffins strike a delicious balance between feel-good ingredients and chocolatey comfort.

Their protein- and fiber-packed base keeps you energized, while their naturally sweet profile satisfies your sweet tooth in a nourishing way. Ideal for busy families, plant-based eaters, or anyone avoiding common allergens, these mini muffins are as versatile as they are crave-worthy.

🍪 More Allergy-Friendly Recipes You’ll Love:

• Chocolate Macaroons: A no-bake, vegan, and gluten-free treat with oats, coconut, and rich Pascha dark chocolate—perfect for snacking or dessert.
  

• Chocolate Raspberry Frozen Sandwiches: These chilled treats layer rich chocolate and creamy raspberry filling for a refreshing, soy-free summer dessert.

• Chocolate Cherry Protein Overnight Oats: A protein-rich, no-cook breakfast with antioxidant-packed cherries and melted Pascha chocolate for a nutritious start to your day.

Ingredients:

•  2 cups chickpeas, drained and rinsed
•  1 ripe banana
•  ½ cup gluten-free oats
•  ½ cup coconut oil
•  1/3 cup coconut sugar
•  2 tsp vanilla extract
•  1 ½ tsp baking powder 
•  ½ cup unsweetened shredded coconut
•  ½ cup PASCHA 55% Cacao Chocolate Chips

Directions:

•  Place the chickpeas, banana, oats, coconut oil, coconut sugar, vanilla extract, baking powder in a blender or food processor. 
•  Blend until creamy.
•  Place in a mixing bowl and add the shredded coconut and the PASCHA 55% Cacao Chocolate Chips. 
•  Mix well.
•  Place into a greased mini muffin tin.
•  Bake at 350 F for 15-20 minutes, until muffin tops are golden brown.
•  ENJOY!