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Vegan chocolate muffins

Vegan chocolate muffins

This recipe will guide you through making delicious vegan chocolate muffins, with a base made from tomato chocolate, naturally sweetened sweet potato cream, and eye-catching decorations with rose petals. It sounds like a recipe for successful Valentine’s Day vegan chocolate muffins and… a delightful celebration of love!

Ingredients

  • Banana, 1 piece
  • Brown sugar, 80g
  • Cinnamon, 0.25 teaspoon
  • Dark chocolate (>70% cocoa), 200g
  • Cocoa powder, 20g
  • Cardamom, ground, 0.25 teaspoon
  • Spelt flour, 170g
  • Olive oil, 60ml
  • Pecan nuts, 30g
  • Red tomato, 1 piece
  • Baking powder, 0.5 teaspoon
  • Raisins, 30g
  • Orange zest, grated, 1 tablespoon
  • Baking soda, 0.5 teaspoon
  • Salt, a pinch
  • Rose petals, 10g
  • Hibiscus, 10g
  • Maple syrup, 1 tablespoon
  • Sweet potato, 0.5 piece

Preparation

Combine flour, cocoa powder, baking powder, baking soda, cardamom, and cinnamon in a bowl. Mix well. Add chopped nuts and raisins. Mix again. Cut the tomato with the skin into thick cubes. Place on a sieve and sprinkle with salt. Set aside. In a bowl, combine banana, olive oil, and brown sugar. Blend into a smooth, uniform mixture. Add drained tomato. Mix well.

Combine the contents of both bowls and mix thoroughly. Transfer the dough into muffin molds (fill the molds up to ¾ height). Bake for about 25-30 minutes in an oven preheated to 180°C (with top-bottom heating function). Check if the muffins are baked through using a wooden skewer. Once ready, set aside to cool.

Melt the crushed dark chocolate in a water bath. Add baked sweet potato, maple syrup, and grated orange zest. Blend into a smooth, uniform cream. Set aside to slightly thicken. Transfer the cream into a pastry bag and pipe it onto the cooled muffins. Sprinkle crushed dried flower petals on top.

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