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
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
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
½ cup mixed unroasted nuts of your choice (I used a mixture of raw almonds, raw hazelnuts, and raw cashews)
- 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.
- 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.
- 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.
- 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).
- Refrigerate overnight, or if you are in a hurry, freeze for well over an hour, and turn over.
- Dust with cocoa powder before serving.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010