1 cup of almond milk 1/2 cup unsweetened almond butter 1 tablespoon pure maple syrup 2 teaspoons of vanilla bean paste 2 cup of oats
Instructions
1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats. 3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.
Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.
In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
Fold flour into the wet ingredients together with salt.
Finally fold in almond meal until fully combined. The dough should be thick and sticky.
Refrigerate the dough for 60 minutes.
Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
Flatten each ball with the bottom of a glass or a spatula.
Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
Place some of the ganache on half of the cookies and top with the other half of the cookies.
FILLING
Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
Let simmer without stirring, until all the chocolate has melted.
Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth. Pipe the frosting onto the cooled cupcakes.
A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 cupcakes
Ingredients
Chocolate Cupcakes
3/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil
2 tsp espresso
1 tsp vanilla
1 cup of spelt flour
3/4 cup cane sugar
5 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
Chocolate frosting
1 cup vegan butter
1/2 cup cocoa powder
4 cups icing sugar
1/4 cup almond milk
1 tsp vanilla
pinch of salt
Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go
Instructions
Cupcakes
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
Mix the almond milk and apple cider vinegar and set aside
Next, add the coconut oil, vanilla extract and espresso
Mix all the dry ingredients together in a bowl
Pour the wet ingredients into the dry ingredients and mix together until smooth
Spoon the batter into your pan, filling 3/4 of the way
Bake for 20 minutes or until a toothpick comes out clean
To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !
Ingredients
2 cups all-purpose flour
1/2 cup organic cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp ground ginger
1 & 1/3 cups almond milk
1/4 cup coconut oil melted and cooled
1 tsp vanilla extract
Neutral cooking spray
Maple glaze:
1 cup icing sugar
1/2 tsp cinnamon
2 tbsp Maple syrup
2 tsp almond milk
Topping:
Crushed pecans or nut of your choice
Instructions
Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
Mix all the dry ingredients together in a bowl. Set aside.
In a separate bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix until combined.
Spoon the donut mixture into a piping bag.
Pipe the batter into the pan filling 3/4 of the way full.
Bake for 10 minutes or until a toothpick comes out clean.
To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
Peas & Peace TM 