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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Chocolate Peanut Butter Muffins

Chocolate and peanut butter is a match made in heaven. And with these date-sweetened, oil-free muffins, you can indulge in a little decadence without feeling guilty!

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Makes 10-12 Muffins


When shopping for peanut butter, look for varieties that are made from 100% ground roasted peanuts, with no additives (vegetable oils or fats, salt or sugar.) You can also try hazelnut, almond or sunflower butters if peanut allergies are a concern.

For the soy-free version: Use almond milk in place of soy milk.

As always, keep in mind that sweet baked goods (especially those with chocolate and peanut butter!) should be treated as an occasional indulgence, rather than an every day food.


  • 250g pitted dates
  • 1/2 cup unsweetened applesauce
  • 3/4 cup soy or almond milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. vanilla extract (or the seeds from 1 vanilla pod)
  • 1/2 cup oats
  • 1 + 2/3 cups whole wheat flour
  • 3.5 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/3 cup all-natural peanut butter (no added sugar or oils)
  • 1.5 tbsp. pure maple syrup


  1. Preheat the oven to 180°C / 375°F. Line a 12-cup muffin pan with cupcake wrappers or squares of baking paper.
  2. Place the dates in a heat-proof bowl, and cover with boiling water. Leave to soak for 20 minutes.
  3. Place the applesauce, soy or almond milk, cocoa powder, vanilla and oats in a blender. Add 1/2 a cup of the liquid from the soaked dates. Drain the rest of the liquid from the dates, then add them to the blender as well. Blend until completely smooth, then transfer the mixture to a mixing bowl.
  4. Add the flour and baking powder to the chocolate-date mixture, and mix gently until just combined. (A few small lumps may remain and this is fine. Be very careful not to over-mix the batter, as this can yield dense or chewy muffins.)
  5. In a small bowl, whisk together the peanut butter and the maple syrup.
  6. Fill each muffin cup to 1/3 capacity with the chocolate batter. Then, place a spoonful of peanut butter in the centre of each muffin cup. Top this with enough batter to make each muffin cup 3/4 full. Bake for 25 minutes.
  7. Remove muffins from the oven, and allow to cool for 10 minutes before placing on a wire rack to cool completely. (You should give them at least 1 - 1.5 hours to cool before eating.)

Store extra muffins in an airtight container at room temperature for 2 days, or transfer to zip lock bags and freeze for up to 1 month. To thaw, leave the muffins out at room temperature overnight.