1. Start by prepping the ‘chia egg’. Combine the chia seeds with 70ml water, stir and leave to soak for 10 mins or so.

2. In a blender, mix 80ml water with the dates until they form a smooth paste. Once the chia seeds have soaked, combine them with the date paste in a bowl along with the yoghurt and cold coffee.

3. Add in the flour, baking soda, cocoa powder, agave and chilli powder. Stir until the ingredients are incorporated but avoid over-mixing as this will result in chewy and hard muffins.

4. Finely chop the dark chocolate, and add into the mixture (we like to save some for decorating too).

5. Line a muffin tray with muffin cases of your choosing. Fill each case up to around two-thirds (the mixture will grow in the oven).

6. Sprinkle the muffins with a little more chocolate and then bake for around 15 mins at 220°C.

7. Allow to cool for a few mins, sprinkle with a little more chocolate and some chilli flakes, and enjoy!

Batch-cook these fibre-filled vegan chilli chocolate muffins for a healthier 3pm sugar kick