Chocolate Paleo Breakfast Muffins from Savvy and Well’s Gabrielle Tenney

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RICHMOND, Va - World Traveler and Recipe Creator Gabrielle Tenney, Owner of Savvy & Well with Gabrielle, loves sharing her unique recipes inspired by her travels. Gabrielle will be one of five featured chefs at the upcoming Richmond Women’s Health & Fitness Expo, and she stopped by to the Virginia This Morning kitchen share a tasty preview of the event. For more information you can visit online at Richmond Women’s Health and Fitness Expo on Saturday, February 4th from 10 am to 4 pm at the Greater Richmond Convention Center. Fore more info you can visit

Chocolate Paleo Breakfast Muffins
Makes about 24 small muffins

1 cup Almond Flour
1.5 tsp Cinnamon
½ cup Cacao Powder
1 tsp Baking Powder
1/8 tsp salt
½ cup Coconut Flakes, toasted (optional*save 1 tsp for garnish)
½ cup Walnuts
½ cup Dates, chopped
1.5 tsp Vanilla
1.5 cups Sweet Potato, baked, peeled and mashed
5 tbsp Honey
1 cup Carrot, grated
2 tbsp Chia soaked in 4 tbsp water
2 tbsp Coconut Oil

•    1 cup (140g) cashews, soaked for at least 1 hour
•    ⅓ cup (113g) honey
•    ⅛ teaspoon sea salt
•    1 teaspoon (15ml) lemon juice

1.     Preheat the Oven – Preheat to 350F.
2.     Make the Batter- Combine first 6 ingredients in a bowl and combine with a fork or whisk. Add the dates and mix into the dry ingredients to break apart and evenly distribute. Add all remaining ingredients and mix well with a wooden spoon. It will be thick. At this point you can roll into balls, coat in cacao powder and freeze for a raw dessert.
3.     In your oiled muffin pan, spoon in and fill to the top (they will not expand much). *optional top with cacao nibs, pumpkin seeds, sunflower seeds or toasted coconut flakes
4.     Bake for about 22-26 minutes or until a toothpick comes out clean when inserted into the center. Top with cacao powder or cashew frosting if desired.


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