VEGAN SALTED CARAMEL STUFFED CHOCOLATE MUFFINS

VEGAN SALTED CARAMEL STUFFED CHOCOLATE MUFFINS

Ingredients:

For the date caramel filling:

• 250g Medjool dates, pitted
• 1 tablespoon coconut oil, melted
• A few drops of caramel or vanilla extract
• 1 teaspoon instant coffee (dissolved in 1 tablespoon boiling water)
• Pinch of sea/Himalayan salt
• 2 tablespoons almond milk

• 1 cup oat flour
• ½ cup ground almonds
• 4 tablespoons cacao powder
• 50g Natvia 100% Natural Sweetener
• 2 tablespoons flaxseeds
• 1/2 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 200ml almond milk
• ½ teaspoon white wine or apple cider vinegar
• 2 tablespoons coconut oil, melted
• 2 tablespoons almond or smooth peanut butter
• 1 teaspoon vanilla extract

Method:

1. First, make the date caramel: Place the ingredients into a food processor and blend for 1 minute on a medium-high setting until a smooth, quite thick paste forms. Scrape out into a bowl or tub and chill in the fridge for at least 30 minutes.
2. Now make the chocolate muffins: Mix together the dry ingredients in a bowl. Whisk together the almond milk, vinegar, melted coconut oil, nut butter, and vanilla.
3. Pour this into the dry ingredients and fold in.
4. Divide the mixture between 6 greased muffin tins - fill half. Add a teaspoon of the date caramel in the centre of each, then top with the remaining muffin mixture to cover.
5. Bake for 20 minutes, until golden and firm. Leave to cool then pop out the tin.
6. Once cooled spread some of the extra date caramel on top and sprinkle with cacao nibs if you wish.