These fluffy, tender, decadent chocolate gems are, amazingly, wheat, egg and dairy-free. These are based off Isa's delightful recipe at the PPK.
1 1/2 cups spelt flour
3/4 cup Ghiradelli hot cocoa mix
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup vanilla soy milk
1/2 cup canola oil
2 tablespoons soy yogurt (I used Wildwood's raspberry flavor)
1 teaspoon vanilla extract
3 handfuls chocolate chips
Preheat the oven to 375 degrees. Spray muffin cups with oil. Sift flour, cocoa, baking powder and salt together in a large bowl. In a smaller bowl, whisk the soy milk, oil, yogurt and vanilla extract.
Add the wet mix to the dry mix and stir just until combined. Gently mix in the chocolate chips.
Fill the muffin cups until nearly full. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
