No Bake Fruit & Nut Chocolate Cup Cakes

Moreish, chocolate nut cup cakes – so very convenient with no need to bake.  No more to say than make and enjoy !

Makes 8 cup cakes

INGREDIENTS

12 plain vegan Digestive biscuits, or vegan Graham crackers, or other of your choice

½ cup roasted salted peanuts (or roasted hazelnuts if you prefer)

3 Tbsp vegan margarine, or coconut oil if you prefer

¼ cup broken sweet sesame bars (I make my own with raw sesame seeds)

the zest of an orange or a lemon

2 Tbsp sweetener of your choice (I used xylitol – available from here in US, and here in UK)

100g dark vegan chocolate (from here in US or here in UK) with 2 Tbsp coconut oil (from here in US or here in UK), either melted on the stove bain-marie style, or microwaved if you prefer (if heating on a stove, do so on a low heat)

Fruit for adding to your mix : 1/3 cup of mixed dried cranberries and blueberries

EXTRA :

½ cup mixed unroasted nuts of your choice (I used a mixture of raw almonds, raw hazelnuts, and raw cashews)

cocoa powder for dusting (available from here in US, or here in UK)

METHOD

  1. Blast all the dried ingredients (zest too) in your food processor until small crumbs are formed, then add the margarine or coconut oil, and process until it forms something that resembles a crumble or dried up pieces of dough (if too dry, add more coconut oil or vegan butter) – then spoon this into a medium sized bowl.
  2. Now place your ½ cup of mixed nuts into the food processor, and process until chopped but not crumbs, as you will need some texture in the ‘cakes’. Stir these in to your biscuit mix, the mix should be very dense.
  3. Meanwhile, melt your chocolate and coconut together, mix this up with a teaspoon, and then pour it onto your biscuit mix, together with the whole dried fruit, and mix thoroughly with a spoon until all is blended.
  4. Using a teaspoon, fill the cups of a cup cake dish – either pre-greased or better still, use a silicone muffin/cup cake tin – and flatten the tops (you can find silicon muffin tins in the US here, or else here in the UK).
  5. Refrigerate overnight, or if you are in a hurry, freeze for well over an hour, and turn over.
  6. Dust with cocoa powder before serving.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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9 Responses to “No Bake Fruit & Nut Chocolate Cup Cakes”

  1. Joe Says:

    Why xylitol? Any alternatives?

  2. Miriam Says:

    Maple syrup, agave nectar, stevia all make good alternatives to sugar Joe, and most are healthier too ! (The magazine is ready but the platform we have chosen publish it after a week as they need to check the contents, just thought I’d let you know since I said it would be today, so will let you know and send you the link as and when). Best your way !

  3. Joe Says:

    Hi Very nice of ye and considerate too. Thanks
    I am making this shortly.

  4. Miriam Says:

    Joe Hi, in part the recipe is based on the traditional Xmas log that so many people make for the Festive Season – but it’s healthier. Hope you enjoy it and love your pics, they are so wonderful and you can tell the food was made with much soul ! 🙂

  5. Joe Says:

    Hi Miriam
    Re sesame bars you make do use sugar cos I make mine with sugar. Can’t find subs.

  6. Miriam Says:

    You can make them with Xylitol – it’s a healthy sugar substitute that you can buy from any health shop – mine was bought from Casa Natura Sliema, which is close to Tower Supermarket. 🙂

  7. Joe Says:

    Hi there
    I made these some time ago but did not make them as per recipe but shaped them in small pralines to share with friends. They were gobbled up in the blink of an eye. Pix in sep mail.

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