03 Apr Cacao Muesli Cakes
These delicious vegan cacao muesli cakes are a great after gym treat.
2 tablespoons flaxseed meal
6 tablespoons water
3 cups rolled oats
I cup whole meal flour
1 teaspoon baking powder
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup cacao powder
1/2 cup pepitas
1/3 cup cacao nibs
1/2 cup currants
1 cup chopped up dates
1 cup vanilla unsweetened almond milk (I used Califia Farms) if you can’t get the vanilla flavour add 1/2 teaspoon of vanilla essence.
1/3 cup rice syrup
1/4 cup almond butter
3 tablespoons solid coconut oil
1/3 cup rice malt syrup
- Pre heat oven to 180 degrees Celsius.
- Mix flaxseed meal and water in a small bowl, place to one side so flaxseed can expand and create binding properties.
- Mix dry ingredients in a bowl, oats, flour, baking powder, brown sugar, shredded coconut, cacao powder and mix really well.
- Now add pepitas, cocoa nibs, currants and dates, again mix all ingredients .
- Pour cup of almond milk into the flaxseed mix, stir well, put to one side.
- In a heavy bottomed pot mix rice syrup, almond butter and coconut oil (note: the coconut oil should be the consistency of soft butter)
- Place over low heat and mix ingredients into a liquid, do not boil or simmer this is simply for melting.
- Take off heat, allow to cool slightly, just a minute or two.
- Add almond milk and flaxseed mix to dry mix.
- Add nut butter, rice malt syrup, coconut oil mix.
- Stir all Ingredients really well so all ingredients are combined.
- 2/3 fill 18 small muffin moulds (I used a silicon tray for this recipe). They don’t rise a lot, however they are a filling cake so you don’t need a full muffin size. (You can always eat two, as they are a little addictive).
- Cook for 35 minutes at 180 degrees Celsius .
- Remove from oven, silicon muffin trays are hot to handle, let cool in the tray for 5-10 minutes then remove from muffin tray onto baking rack to fully cool.
Delicious served fresh, your whole kitchen will smell of chocolate and vanilla. These freeze really well so can be used for week day lunches. A great food prep idea if the kids have sport or you have the gym.
Recipe by Catherine Carr