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)
½ cup roasted nuts of your choice
3 Tbsp vegan margarine, or coconut oil if you prefer
¼ cup broken sweet sesame bars
the zest of an orange or a lemon
2 Tbsp sweetener of your choice (agave nectar or other)
100g dark chocolate mixed with
2 Tbsp coconut oil
1/3 cup of mixed dried cranberries and raisins
½ cup mixed unroasted nuts of your choice
cocoa powder for dusting
Blast all the dried ingredients in your food processor until small crumbs form, add margarine or coconut oil, and process until it forms a crumble 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
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