Ok, so these don't quite adhere to our 7 values, but when it's the dead of winter, sometimes you just need something warm and delicious and chocolate-y.

Also, they're super-rich and very, very yummy

Equipment:
1 Muffin tins and paper liners

Ingredients
1 1/2 cups all-purpose flour (You can substitute a wheat-free flour blend mixed with 1 Tbsp. Xanthan gum per cup)
3/4 cup sugar
1/4 cup baking cocoa
4 teaspoons instant coffee (You can nix this and add a little more sugar if you want to make them more kid-friendly.)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup soy milk
1/2 cup canola oil
2 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips

Directions
Preheat oven to 375 F. Line 12 muffin tins with paper liners.

In a large bowl, sift together dry ingredients (flour through salt).

In a seperate bowl, wisk together wet ingredients (soy milk through yogurt) until emulsified.

Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the center comes out clean.