A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 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
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
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
What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.
2 and 2/3 cups all-purpose flour
2 tbsp poppy seeds
2 and 3/4 tsp baking powder
1/3 cup aquafaba
1/3 cup canola
3/4 cup granulated organic sugar
1 cup soya milk
1 and 1/2 tsp vanilla extract
3/4 tsp teaspoon pure lemon extract
1 tbsp lemon zest (approximately 2 lemons)
Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, and zest and whisk well.
Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
Fill the wells about three-quarters full with the batter. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 to 20 minutes.
Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.
Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot * 1/2 cup (125ml) rolled oats * 1/2 cup (125ml) almonds * 1/4 cup (60ml) hazelnuts * 1 tbsp chia seeds * 1/4 cup (60ml) almond milk * 1/6 cup (40ml) pitted dates * 1 tbsp coconut oil (not melted) * 1/2 tbsp ground cinnamon * 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
Filling 25 pitted & roughly chopped dates 1/2 cup of water
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
Crust 2 cups spelt flour 6 tbsp coconut oil (solid) 1 tsp sea salt 1 tsp ground cinnamon 1/3 cup cold water Filling 1/2 cup vegan butter 2 cups pecans, coarsely chopped 1/4 cup pecan halves, for topping 1/4 cup plus 2 tbsp coconut sugar 1 cup pitted dates 3/4 cup maple syrup 1/4 cup cornstarch 1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool. Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!