Nutmilk Pulp Chocolate Muffins with Vanilla Frosting (Vegan, Gluten-free)
Combined with the vanilla cream frosting, you can create these delicious chocolate muffins, which are also vegan, gluten-free, without refined sugar and oil-free.
Equipment
- high-speed blender
Ingredients
For the vanilla cream:
- 1 can coconut cream
- 105 g dates pitted
- 70 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
- 50 g cacao butter
- 1-2 teaspoon vanilla paste or essence
For the muffins you'll need:
- 130 g nut milk pulp (as it comes out of the nut-milk bag, no dehydrating needed)
- 70 g buckwheat flour
- 40 g white rice flour
- 65 g FAIR-TRADE cocoa powder
- 105 g coconut sugar
- 1 tablespoon psyllium fibre husk
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 440 ml water
Instructions
- Best to start with the vanilla cream. Blend all ingredients in a high-speed blender until smooth.
- Transfer vanilla mixture to a small bowl and let sit covered in the fridge until firm (at least 3 hours). You can even make it the night before.
- Preheat oven to 190°C. Prepare muffin tray with paper cups.
- For the muffins, sift all dry ingredients (except the nut pulp) into a medium sized bowl and mix well. Add nut-milk pulp and stir well.
- Pour the water into the bowl with the dry ingredients and mix well.
- Scoop the dough into the muffin paper cups. Place in oven and bake for approx. 20 minutes, or until an inserted wooden skewer comes out clean. Should the muffins brown too quickly, cover them with a loosely placed sheet of aluminum foil (I usually do this after 10 to 15 minutes just to be sure).
- Let muffins cool down properly before applying the vanilla frosting with an icing bag. Keep chilled until serving.
Notes
Enoy! :)