Chocolate Cashew Mini Muffins (Vegan)

Chocolate Cashew Mini Muffins (Vegan)

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These cashew chocolate chip vanilla cupcakes may be totally vegan and gluten free but they’re perfectly sweet and moreish with a melt-in-your-mouth sponge and the creamiest frosting you could wish for. If you don’t believe me, just ask my mum and sister who devoured the entire batch themselves! Perfect for afternoon tea or as an indulgent sweet treat whenever you fancy one. Obviously gentle on the teeth too as they’re sweetened with natural sweetener. Better yet, the frosting can be whatever your heart desires! 

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Ingredients:

120g Almond flour

-100g Brown rice flour

-20g Sukrin Gold

-1 TSP Baking powder

-1 TSP Baking soda

-4 TBS Smooth cashew butter

-4 TBS Maple syrup

-2 TBS Coconut oil

-160-180ml Almond milk

-100g Dairy-free chocolate chips

Method: 

1.Pre-heat your oven to 150 degrees then combine your dry ingredients and pop to one side.

2.Melt together your cashew butter, coconut milk and maple syrup then add to your dry ingredients. Slowly add the milk till you reach desired consistency depending upon how absorbent your flour is. Finally, fold in the chocolate chips.

3.Place into cupcake moulds and into the oven for 15 minutes. Top with whatever you fancy- I made a chocolate frosting!

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