200 grams of dark chocolate – CHECK LABEL to make sure it’s Vegan (Typically Dark’s 70% and above are)
1/2 cup organic coconut oil
4 heaped tablespoons of Egg Replacer (or whatever your brand’s equivalent to 4 eggs)
4 TBSP Water (equivalent to the amount of egg replacer)
1/3 Cup Caster Sugar
2 1/2 Tablespoons of ground Hazelnut
1-1.5 cups of Whole Wheat Flour
Pre-Heat Oven to 100 Celsius
Break up Dark Chocolate and put into a microwave safe bowl- pour in coconut oil
Heat in Microwave in 30s intervals (stirring in between) until the chocolate is creamy and smooth
In a large bowl, mix egg replacer powder with an equivalent amount of water
Pour sugar into the egg replacer bowl and mix
Add most of the melted chocolate to the egg replacer bowl (keep about 1/3 of a cup for drizzling) and mix
Add Flour and Hazelnut and mix again
Grease Cupcake tray with Coconut oil
Put batter into cupcake trays (They won’t rise tons, so you can fill it right up)
Bake for 12-14 Minutes- Keep an eye on them as oven speed/temp vary. You will know when they are done because they will still be gooey/jiggly in the centre but the outside will be baked.
Scoop some dairy free ice cream on top and drizzle with the left over melted chocolate – I also sprinkled chocolate shavings over my creation too!!
An easy, delicious vegan dessert 🙂 Perfect for holiday parties because it’s already pre portioned and easy to assemble.
I hope you guys enjoy! If you recreate this treat, please share a photo and use #lovekarissarecipes
As you can tell I took this directly from Karissa’s blog. It just looked so good, that I had to share this with you guys.