Raw vegan chocolate crunch-cakes

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As if my three year old’s diet wasn’t restricted enough, we discovered this week that she has now become intolerant of egg. If it was me the news would have been the end of my world, as I strongly believe there is no better start to the day, but thankfully three year olds are more resilient when it comes to these matters. Although she did look at me the day of diagnosis, and with a rather concerned voice ask ‘but what will I eat now for breakfast’? Bless her.

As you can imagine I’ve been beavering away in my kitchen, conjuring up eggless delights. These lil vegan treats are very rich and very more-ish, totally fab with a drizzle of goats cream on the top. I’ll definitely be making several batches over the holidays. Not sure they are entirely suitable for a three year old however…

Ingredients (for 12):
80g pecans
80g dates
80g cashews
80g desiccated coconut
40g cocoa powder
100ml olive oil
50ml coconut oil
2 heaped tbsp mixed seeds

Method:
– line a 12 hole cupcake tray with paper cases

– either whiz everything except the seeds together in the blender until combined, then mix in the seeds by hand OR finely chop the nuts and dates, and mix with the other ingredients

– divide into the cases and place in the fridge to set. They will be quite gloopy and need a good few hours. Serve with cream and store in the fridge

 

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