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.
