These heavenly little cups are a brief diversion of blissful happiness that you will wish could last forever. Not only are they irresistible, they are also packed with protein, fibre, other nutrients and … are incredibly easy to make!
— makes 12 cup cakes
1 cup semi roasted nuts
1 cup oat bran
2½ Tbsp nut butter
1 Tsp vanilla essence
a pinch of salt
a pinch of cinnamon
1 to 2 Tbsp maple syrup or agave nectar
2 to 3 Tbsp coconut oil
3 Tbsp coconut oil
1½ vegan margarine
185 g dark chocolate
a pinch of Himalayan salt
12 tsp dessicated coconut
Place all the nuts in your food processor, and process until they almost form a powder. Then add the remaining ingredients, and process until the mix becomes a sticky dough ball. Take out, and place in a bowl.
Next, use a teaspoon to spoon the dough evenly into a 12 cup silicon baking pan. Then add 1 tsp of shredded coconut onto each cupcake, and then make sure to flatten the tops. At this point each cup cake should be approx ¾ full.
Meantime, bain-marie the chocolate with the other topping ingredients, until it has melted. Then spoon the mixture onto the top of each cup cake as evenly as you can.
Place in the fridge overnight, or freeze for an hour or so. If you have enough willpower to resist them, they will also keep well when frozen in an airtight container.
Enjoy these vegan treats with a pot of your favourite herbal tea. Warning: they are dangerously moreish!
Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
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