So a while ago I started a series of recipes which all take under 10 minutes to prepare. Well, this ones does take a little longer then 10 minutes but its definitely still super quick 🙂
Also, the combination of chocolate, rosemary and blueberries on top of the coconut is so incredibly delicious I can’t believe I didn’t try this earlier.
Makes 24 mini cakes.
- 2 c desiccated coconut
- 1/4 cup of oat milk
- 2 tbsp coconut oil
- 3-4 tbsp of agave sirup
- pinch of lemon juice
- 3 tsp psyllium husk
- 1/4 cup of dark vegan chocolate melted
- a handful of frozen blueberries
- a little bit of rosemary
Preheat your oven to 175C.
Add all the ingredients (except for the garnish) into a food processor and blend for a couple of minutes. Transfer the batter into a mini muffin pan, you can alternatively use mini cupcake liners. Just make sure you use a few at a time so they hold their form.
Bake for about 13-15 minutes. Remove from the oven and let them cool for about 10 minutes. In the meantimes melt the chocolate. Once the cakes are cool, sprinkle a little bit of the chocolate on top and then top it all off with the frozen blueberries and rosemary.