Base layer:
2 cups almond flour (you can also combine with half a cup of ground walnuts)
One and a half tablespoons of applesauce without added sugar
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1.5 tablespoons of coconut oil in a paste form
A quarter cup of pure maple syrup
A pinch of pink salt
How to prepare a base layer:
Preheat oven to 180 on turbo mode.
Mix everything together into a smooth dough.
Using a spoon, pour into the ecological sleeves and press down with your hand to the bottom.
Prick the bottom with a fork and bake for 10-15 minutes until the edges are slightly golden. Remove and cool.
Filling ingredients:
In a bowl, melt 200 grams of dark chocolate 70-85%
With half a cup of raw tahini, preferably whole
2 tablespoons of spread of your choice: nougat/hazelnut/natural peanut butter
A quarter cup of pure maple syrup
A teaspoon of vanilla extract
Two tablespoons of plant-based milk (I used unsweetened soy)
A pinch of coarse salt for garnishing on top - optional
How to prepare the filling:
It is a good idea to start melting the chocolate together with the tahini and milk, and when the chocolate is almost completely melted, add the remaining ingredients and mix a little to combine.
Pour the frosting over the baked base layer found in the If You Care muffin tins.
Freeze for 30-90 minutes.
Then transfer to the refrigerator until serving (be careful not to forget them in the freezer)
• Recipe courtesy of: Yael Elad @veganyael - a fitness trainer and healthy recipe blogger who uses eco-friendly If You Care brand paper cups. These cups are made of natural paper and are bleach-free, so they are healthier when in contact with food.
