1 1/3 sup self-raising flour
3 tbsp raw cocoa powder
2/3 cup coconut blossom sugar
2 tbsp ahorn syrup
Pinch Himalaya salt
2/3 cup oat milk (I use Provamel)
2 handful hazelnuts, crushed (use 20 gr as a topping)
5 tbsp liquid coconut oil
2 bars dark vegan chocolate (160 gr, I use Vivani)
3 tbsp raw cacao nibs
1. Preheat the oven to 180 degrees. Line parchment paper in a baking pan.
2. Melt 160g of the chocolate au bain marie.
3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the ahorn syrup, coconut oil and add the hazelnuts, coconut blossom sugar, cocoa nibs and a pinch of salt.
4. Stir in the oat milk, melted chocolate until combined.
5. Pour the mixture into the baking pan and spreading it out evenly. Sprinkle over the mixture the remain hazelnuts, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle & enjoy!
4 Tbsp liquid coconut oil
180 g Dairy-free dark chocolate ( I use Ombar)
1 Cup oat flour
3 Tbsp cocoa powder
1/4 Cup Ahorn Syrup
1 vanilla pod
1 Cup oat milk (I use Provamel)
1,5 Tbsp Tartaric acid
1. Preheat the oven to 180 degrees.
2. Line 1 muffin tray (12 pieces) with unbleached paper muffin.
3. Break 180g of chocolate into the bowl and melt it au bain marie.
4. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the tartaric acid, coconut oil, oat milk, ahorn syrup, melted chocolate, seeds of the vanilla pod and the walnuts, mix until combined.
5. Pour the mixture with a tablespoon into the prepared muffin tin and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
6. Leave to cool for around 5 minutes & enjoy!
Note: for an extra tasty indulgence serve warm with a scoop of vanilla ice cream or melted chocolate and top it to with almond flakes.