MALT CAO & PECAN CHOCOLATE CUPCAKES
Makes 12 Cakes
260g Spelt flour (or rice flour if needed)
60g raw cacao powder
½ tsp bicarbonate of soda
1 tsp baking powder
250g natural yogurt (or coconut if vegan)
100g coconut sugar
100g almond milk
1 tsp of vanilla extract
1 tsp apple cider vinegar
A handful of pecans, chopped
Preheat the oven to 180C/350F/gas mark 4.
Line a muffin tray with cupcake cases.
Mix the flour, cacao powder, bicarbonate and baking powder in a bowl.
In another bowl whisk together the yogurt, coconut sugar, gradually add the almond milk, whisking as you pour.
Fold in the vanilla and apple cider vinegar.
Fold the dry ingredients into the wet ingredients.
Divide the mixture between the cupcake cases and bake for approximately 25 minutes
or until cooked through (until a skewer comes out clean).
Allow the cakes to cool completely before icing.
Use a teaspoon to spoon the Malt Cao on to each cake and sprinkle the pecans on top.
MINT ICED CACAO, OAT & RAISIN COOKIES
Makes 16 Cakes
50g ground almonds
200g apple puree
5 tablespoons of maple syrup
1 tablespoon of tahini
1 tablespoon of raw cacao
60g Cacao nibs
Preheat the oven to 170C
Line a baking tray with baking parchment
Mix all the ingredients together in one bowl to form a sticky mixture.
Use a tablespoon to scoop the mixture into a ball and on to the baking tray.
Press down on the ball to flatten a little. Repeat til you finish the mixture.
Place in the oven for approximately 18 minutes.
Let the cookies cool completely before icing with a half a teaspoon of Mint Cao per biscuit.
Make a mug of Cao and devour with friends! If you've managed not to eat them all in one go, the cookies will last for around 5 days without the icing.