With Easter coming up I wanted to share a totally delicious chocolate recipe with you all and it’s one that you can easily sub in different ingredients that you have on hand.

I absolutely love miso with it’s umami and salty flavour and despite what you might be thinking it actually goes really well in sweet dishes - especially these moreish muffins with banana and maple!

Although fermenting veggies has been around for thousands of years, it is now quite a popular item in health food stores. Traditionally used as a way to preserve food, now we know that fermented products are also great at keeping our gut bugs thriving.

This is a regular breakfast option for me when I know I need a breakfast that will keep me feeling fuller for longer than usual.

Okay so I don’t have dessert often but when I do it MUST taste incredible! Sometimes this means going for an option that’s not a ‘‘healthy’’ dessert because let’s be honest, raw treats rarely taste that incredible!

This recipe came about because I was having a craving for my original banana bread but when I went into the kitchen to make it, I thought maybe I felt like making my homemade chocolate instead - so I combined the two and my Choc Banana Bread came to life!

I tested these muffins a few times and I think you’ll be very happy with the end result! They are gluten free and a great source of fibre and protein so perfect for a mid morning or afternoon snack!

I’m sure it’s no surprise to hear that I love Easter, but to be honest mainly because of the public holidays because I eat chocolate pretty much every day anyway!

It’s not often that I share a sweet recipe on my blog and to be honest it probably a reflection of how much I eat sweet things which isn’t very often so there’s not a lot of photo opportunity!

The idea for this snack came to me at a Japanese restaurant that served two flavours of ice-cream - black sesame and green tea.