This recipe is based on some already existing recipes that I have combined to something new. Again. Because this vanilla cream is such an amazingly versatile thing, I just have to share it with you 🙂
If you make your own nut-milk, which everyone really should do I think (see good reasons for it and how to make it here), you always end up with the nut pulp as leftover. But this nut pulp is an amazing ingredient in baking, because it allows for a very soft and moist dough.
Combined with the vanilla cream frosting, you can create these delicious chocolate muffins, which are also vegan, gluten-free, without refined sugar and oil-free. Isn’t that great?! 🙂
Please note: It may be the best to start with the vanilla cream, because it needs some time to set before you can apply it. Should any vanilla creme be left after decorating the muffins, you can fill it in small dessert glasses and serve them as white chocolate mousse 🙂
For the vanilla cream:
1 can coconut cream
3/4 cup (105g) dates, pitted
1/2 cup (70g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
50g cacao butter
1-2 teaspoon vanilla paste or essence
For 6 muffins you’ll need:
3/4 cup (130g) nut milk pulp (as it comes out of the nut-milk bag, no dehydrating needed)
1/2 cup (70g) buckwheat flour
1/4 cup (40g) white rice flour
3/4 cup (65g) FAIR-TRADE cocoa powder
3/4 cup (105g) coconut sugar
1 tablespoon psyllium fibre husk
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cup (440ml) water
1. Best to start with the vanilla cream. Blend all ingredients in a high-speed blender until smooth.
2. Transfer vanilla mixture to a small bowl and let sit covered in the fridge until firm (at least 3 hours). You can even make it the night before.
3. Preheat oven to 190°C. Prepare muffin tray with paper cups.
4. For the muffins, sift all dry ingredients (except the nut pulp) into a medium sized bowl and mix well. Add nut-milk pulp and stir well.
5. Pour the water into the bowl with the dry ingredients and mix well.
6. Scoop the dough into the muffin paper cups. Place in oven and bake for approx. 20 minutes, or until an inserted wooden skewer comes out clean. Should the muffins brown too quickly, cover them with a loosely placed sheet of aluminum foil (I usually do this after 10 to 15 minutes just to be sure).
7. Let muffins cool down properly before applying the vanilla frosting with an icing bag. Keep chilled until serving.
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Instagram or Facebook, #theveganmonster or @theveganmonster 🙂