Chocolate and cherry Christmas muffins with cashew cream
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Order nowChocolate and cherry! A beautiful Christmas combination in my family. These delicious muffins are sweetened with maple syrup and topped with a cashew and coconut cream.
Chocolate and cherry Christmas muffins with cashew cream
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 1/2 cup full fat Greek yoghurt
- 1/4 cup milk-dairy, almond, coconut or oat
- 2 eggs whisked
- 1 tsp vanilla extract
- 1 1/2 cups plain or spelt flour
- 1/2 cup desiccated coconut- plus extra for garnish
- 1/4 cup cocoa or cacao powder
- 1 1/2 cups cherries- halved and pitted
Cashew and coconut cream
- 3/4 cup raw cashews (soaked in a bowl of water for 2 hours at least. )
- 1/3 cup coconut cream
- 1/8 cup maple syrup
- 1/4 tsp vanilla extract extract
Preheat the oven to 180 degrees delicious.
In a large bowl combine olive oil, maple syrup, yoghurt, milk, whisked eggs and vanilla and stir well to combine.
Add the flour, coconut and cacao or cocoa. And fold through gently.
Next, fold through the cherries- leaving 6 to garnish the muffins.
Grease or line a 12 cup muffin tray and spoon in the mixture to make 12 even sized muffins.
Bake for 15 minutes or until a skewer comes out clean.
To make the cashew cream, drain and rinse the soaked cashews and blend with maple, coconut and vanilla until really smooth.
Once the muffins have cooled, spread a spoonful of icing on the top of each muffins and top with half a cherry and a little sprinkle of coconut as pictured.
Pop the muffins in the fridge to allow the icing to set if you are living in a warm climate. Otherwise store in a sealed container for up to 3 or 4 days.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Brandy says:
R u meant to dry the cherries 1st? Seems like there was too much moisture in them and mine r way lighter than the pic. They taste ok but seem very dense. I used spelt flour.