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Recipe Details

Serves up to five people (depending on how much you can resist the temptation of a second one)

When chocolate isn’t enough, reach for double – these vegan muffins are a sweet treat and this simple recipe will walk you through creating a snack that could become a bit of a habit!




Ingredients

For the muffins
  • 100g oat flour
  • 75g rice flour
  • 25g ground almonds
  • 4 tablespoons cocoa or cacao powder
  • 50g coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 200ml almond milk
  • 2 tablespoons rapeseed or melted coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

 

For the filling
  • 6 heaped teaspoons no added sugar raspberry jam

 

For the chocolate topping
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 150g Bute Island Creamy Original Sheese
  • ½ teaspoon vanilla extract

 

To decorate
  • Freeze-dried raspberries
  • Cacao nibs
  • Dried rose petals
Cooking Method

  • Preheat the oven and lightly grease a 6-hole muffin tin.
  • Mix together the flours, almonds, cacao/cocoa powder, coconut sugar, baking powder and bicarbonate of soda in a bowl.
  • Whisk together the milk, oil, maple syrup and vanilla then pour into the dry ingredients and mix to combine.
  • Spoon the mixture between the muffin tins to reach the top then bake for about 20 minutes until risen and firm to the touch. Leave to cool.
  • Meanwhile make the topping: Gently melt the coconut oil then whisk in the maple syrup and cacao/cocoa powder to form a smooth sauce.
  • Allow to cool a little then whisk in the Sheese and vanilla. Chill in the fridge for at least 1 hour to thicken and set.
  • Once the muffins has cooled, scoop out a little of the centre of each one and stuff each cavity with some of the jam.
  • Now spoon some of the chocolate topping then sprinkle over the freeze-dried raspberries, cacao nibs and rose petals. Enjoy!

You will need

These Sheese Products



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