Makes 12 cup cakes
The word ‘heavenly’ came to mind because these magical little cups really do seem to transport you to another world – a brief diversion of blissful happiness that you really wish could last forever ! In fact, not only are they irresistible, they are also packed with protein, fibre, and other nutrients, and are incredibly easy to make. So, I could seen no reason why they wouldn’t score high on a Sunday, as we roll into Fall. Serve with a pot of your favourite tea !
Note :- These rich cup cakes can be made with any roasted nut mixture of your choice. A lady who tried and loved them said they freeze well once they are put in a heavy weight air tight container.
1 cup semi roasted hazelnuts & peanuts mixed
1 Tsp vanilla essence (available in the UK from here)
a pinch of salt
a pinch of cinnamon
1 to 2 Tbsp maple syrup or agave nectar – add the sweetener a little at a time, to personal taste (maple syrup available in the US from here, and in the UK from here – agave nectar available in the US from here, and in the UK from here)
FOR THE TOPPING
1½ Tbsp Earth Balance ‘margarine’, or other vegan butter/margarine of your choice (you could use the coconut oil instead, but I used margarine as I wanted to ensure a semi-soft chocolate topping)
EXTRA : 1 tsp shredded (dessicated) coconut per cup cake
You will need a silicon muffin/cup cake pan (to hold 12 cup cakes), which will enable you to effortlessly remove the cups when they’re ready without any damage or mess.
- Place all the nuts in your food processor, and process until they almost form a powder. Then add the remaining ingredients, and process until the mix becomes a sticky dough ball. Take out, and place in a bowl.
- Next, use a teaspoon to spoon the dough evenly into each of your silicon cup cakes, now add the shredded coconut onto each cupcake, and then make sure to flatten the tops. At this point each cup cake should be approx 3/4 full.
- Meantime, bain-marie the chocolate with the other topping ingredients, until it has melted. Then spoon the mixture onto the top of each cup cake as evenly as you can.
- Place in the fridge overnight, or freeze for an hour or so, and Enjoy !
Warning – These May Be Moreish . . .
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010