Chocolate fudge cups with coconut & peanut butter filling

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.

šŸ“ Vegan & Gluten free Strawberry Cupcakes šŸ“

Makes 18 cupcakes

INGREDIENTSĀ 

1 tin of Chickpeas

2 cups of Gluten Free self-raising flour

1/2 cup brown sugar

A box of strawberries

2 tbsp Maple syrup

2 tbsp baking soda

1 tbsp baking powder

2 tsp of apple cider vinegar

2 large tbsp of vegan butter

Ingredients for the Strawberry icing

2 cups of powdered sugar (I just used icing sugar)

1 tsp of pink colouring

1 tbsp of strawberry flavour

2 tbsp of vegan butter


INSTRUCTIONS

  1. Drain and blend the chickpeas until there aren’t any lumps left and empty into a bowl.
  2. Add all the ingredients into the bowl except the strawberry and stir.
  3. Now chuck the strawberries into a blender and blend. (Remember to leave some strawberries for topping of your cupcakes). Pour it into your bowl.
  4. If your cupcake mixture is not turning out so smooth just add it to the blender for a bit (this is exactly what I done). My blender is quite rubbish so it didn’t blend the chickpeas properly so that is exactly what i done.
  5. Evenly pour your mixture into cupcake holders and place in the oven for 35-40 minutes. I put my oven on its lowest heat to make sure they cook properly from the inside. But bare in mind, chickpeasĀ will make your cupcakes quite moist.

Now for the icing – Best part of any cakeĀ 

  1. Mix the icing sugar, vegan butter, pink colouring and strawberry flavouring all into a bowl and just keeeeeeep stirring. God it is so tiring without an electric mixer. I kind of need the arm workout so I embraced it. Mix until fluffy.
  2. If your icing is not thick enough just add more powdered sugar to it. Leave it out or place in the fridge, whilst your cupcakes cook.
  3. Once your cupcakes are ready, leave them to cool down. You don’t want to add your icing when they are still warm… it will melt.Ā 
  4. Decorate as you wish and enjoy šŸ™‚