Since tomorrow is Valentine’s Day, a chocolatey recipe feels necessary. These mini-cupcakes taste like decadent little chocolate truffles – moist, creamy and dense with dark chocolate. They also happen to be vegan, gluten-free, low-fat and cane sugar-free. I’m still not sure how it’s possible for them to be so good, but I give a lot of credit to my recent discovery that you can use chia seeds as an egg replacer in baking.
Chia seeds are an amazing source of omega-3s, fiber and antioxidants. When you soak them they gain a gelatinous texture – you can actually make vegan pudding out of them! To use chia seeds as an egg substitute in baking, all you have to do is soak them in water. Within 5-10 minutes you’ll have a mixture that is very comparable to the texture of eggs. 1 tablespoon of ground chia seeds soaked in 3 tablespoons of water is the equivalent of 1 egg.
Click here to get the recipe!