For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Can you believe this is the penultimate recipe in my Vegan Month of Food series? What a crazy ride it’s been – and here I was thinking I’d spend most of this month at home cooking up devilishly decadent chocolate recipes, applying for dozens of jobs whilst despairing of ever hearing back from them, and otherwise spending much time in my pyjamas, lying in a star-shape on the floor and staring at the ceiling.
September was quite the opposite.
There was a lot of recipe-testing, yes (and thankfully most recipes turned out right the first time around) – but there was also a last-minute trip to Ireland, the publication of my e-books (!!!), fun nights out with friends, a goodbye party for a friend’s move to London, interning at a very cool publisher in Glasgow, and the best of all – I got a job.
A paid job.
They say that patience is key; ‘it always gets better eventually‘. I’m usually the one counselling others through tough times with that phrase. And I do firmly believe in the power of positive thinking. But I’d be a chocolate-cake-munching liar if I said that the months of job hunting, trying to market myself as the ideal candidate for every graduate and entry-level job in Scotland, followed only by silence or at best a template rejection letter, hadn’t gradually withered any hope I had of being employed soon.
But then it happened. An interview. A chance. A job.
I think it’s a clear sign you’re an adult when you nearly weep for joy because you finally have enough money in the bank to get your cat a much-needed new scratching post. And buy yourself a decent meal. (I don’t want to look at beans on toast for another YEAR at least.)
Therefore, let’s celebrate with Choco-Coco Muffins. 🙂
150g (1 cup) plain flour
75g (1/2 cup) brown sugar or coconut sugar
30g (1/4 cup) cocoa powder
1 tsp baking powder
40g (1/2 cup) shredded coconut + extra for the topping
180ml (3/4 cup) oat milk
1 tsp apple cider vinegar or lime juice
125ml (1/2 cup) coconut oil, melted
1. Pre-heat the oven to 180ºC (350ºF). Line or grease 9 muffin tins.
2. Pour the oat milk and apple cider vinegar/lime juice in a cup and set aside. After a few minutes the milk will start to curdle.
3. Sift the flour, cocoa powder and baking powder into a large mixing bowl, then add the sugar and shredded coconut. Fold in the melted coconut oil and curdled oat milk until just combined.
4. Drop a generous tablespoonful of batter into each muffin tin; there should be just enough to fill them all. Sprinkle some shredded coconut on top of each muffin. Bake for 25 minutes, or until a skewer comes out clean.
5. Cool on a wire rack, but not too long; these muffins are über delicious when still a touch warm 🙂
What was the best thing about your September?
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.