Bespoke vegan cupcakes, cakes and biscuits for all types of celebration and events. Location in Edmonton, North London, offering local deliveries and collections.
I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…
1 1/2 cups of flour
Half a cup of sugar
3/4 cup of butter
2 tsp baking powder
1 tsp of cinnamon
1 large bar of dark chocolate
1/4 cup of vegan butter
1/4 coconut oil
4 tbsp agave honey
As usual, I didn’t plan to make these cute little energy balls. I really just wanted to make a nice green smoothie. But here, this is what I came up with…
Just so you know, they taste really nice and are super healthy! (Apart from the maple syrup)
1 cup of oats (blended into flour)
1/4 cup of oats (whole)
2 tablespoons of Maple Syrup
3 tablespoons of Chia seeds
3 tablespoons of melted coconut oil
1 tablespoons of VEGAN dark chocolate sauce – or make your own. But that is kind of long when all you want to do is hurry up so you can eat them.
4 tablespoons of the green smoothie from my previous post (This basically replaces the milk as well as giving the energy balls a greenish colour)
Probably the most easiest recipe.
For the chocolate fudge base and top:
4 bars of dark chocolate
1 cup of vegan butter
2 tablespoons of coconut oil
3 tablespoons of maca powder
1 tsp of salt
2 tabespoons of maple syrup
Step 1
Add all of this to a frying pan until the chocolate has melted! Once it has melted, pour half of the chocolate fudge mixture into silicone cupcake holders and place them into the fridge for 30-40 minutes, longer if you have time!
Middle part/filling:
Half a cup of desiccated coconut
Half a cup of peanut butter
1/4 cup of maple syrup or agave
2 tbsp of matcha powder
1/4 cup of almond milk
Step 2
Blend it all until thick and smooth. Place it in the fridge for 15-20 minutes. Only when your chocolate fudge has hardened can you then add this on top…
Step 3
Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!
Step 4
Top with pistachios, coconut flakes, maca powder. Whatever you like. Then place them back into the fridge for at least an hour until they have all hardened!
Optional – chocolate icing
I had to add this because I am literally a fan of icing. I’m that person who will eat all the icing and leave the actual cake.
1 cup icing sugar
3 tbsp almond milk
Step 5
If you do have chocolate let over, simply add the icing sugar to it and stir until it becomes thick. Add a bit of almond milk if you have to.
Tina's Vegan Treats 