Blend the dates and 1/4 cup almond milk in the food processor until the dates are smooth. If your food processor can handle it, put all the almond milk in. If yours is like mine and leaks all over the place, don’t do it!
Add the rest of the ingredients minus the chocolate chips to the food processor and again process until smooth. The batter should be a pudding-like consistency
Place the silicone baking cups in the muffin tin and lightly grease with your favorite oil (I used a little butter)
This recipe makes 9 large muffins – fill the silicone cups to the brim and top with a few more chocolate chips
The muffins are dense and take about 50 minutes to bake. Every oven is different. I recommend cooking for 30 minutes then check on them every 5-10 minutes. When they are done, the toothpick should come out mostly clean (unless you hit a chocolate chip). The muffin tops will also bounce back when you press on them
Allow them to cool a little and enjoy! They taste delicious warm but in my opinion, even better when they’re fully cooled