Caramel & Chia Seed Cupcakes

Drizzled with vegan icing & caramel sauce - yum! Suitable for Vegetarians & Gluten-free Difficulty rating Easy Makes 10 Prep time 30 minutes Cook time 20-25 minutes Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
536 kcal	38 g	24 g	8 g	6.1 g	38 g	27 g	0.42 g

Ingredients

For the cupcake

• 1 cup flour (gluten free, plain) *
• 1/2 cup almond flour *
• 1/3 cup chia seeds *
• Pinch of salt
• 1/2 cup dates, pitted and blended *
• ½ cup walnuts or cashew nuts, blended *
• 1tsp baking soda
• ½ cup coconut milk *
• 1tsp vanilla
• 1tbsp maple syrup *
• 1tbsp Manuka honey *
• 1 banana, blended
• ½ cup coconut oil, melted *
• 2tbsp apple cider vinegar *
• Juice from ½ of fresh lemon
• ¼ cup water

For the icing

• 1 can of full fat coconut milk *
• 100g mixed nuts *
• 1tbsp maple syrup *
• 1tbsp lemon juice
• 3tbsp coconut flour *

For the sauce 

• 3/4 cup coconut sugar *
• 1 cup full fat coconut milk *
• 1tsp vanilla bean paste
• Pinch of salt

* Available at Holland & Barrett

Method

To make the cupcakes: Add together all of the dry ingredients and mix it well. Add all of the remaining cupcake ingredients and mix again. Add cupcake cases to a cupcake tray and divide the mixture evenly between the cases. Bake for about 20-25 minutes in a pre-heated oven at 180C (or until risen and dark golden). Cool for 5 minutes in the tray before lifting out onto a rack to cool completely. To make the icing:  Make sure one can of the coconut milk has been placed in the fridge overnight. Scoop the solid white coconut cream from the top of the can into the bowl. Discard the coconut water or save it for another use. Add in the maple syrup, lemon juice and coconut flour. Whip the coconut mixture for about 5 minutes. Blend the nuts into a smooth paste. Add the mix to coconut mixture for another minute.Place the cream in the fridge for about 30 minutes to chill before icing the cupcakes. To make the sauce: Pre-heat a saucepan over a medium high heat before adding the coconut sugar. Stir for 2 minutes. Add the coconut milk, vanilla paste and salt and stir to combine. Bring to a boil and then simmer at low medium heat for about 15 minutes, until caramel has thickened stirring occasionally. Remove the saucepan from the heat and leave to cool. Once cooled, transfer to a jar and place in the fridge to chill before drizzling over cupcakes. Final touches:  Decorate your cooled cupcakes with the icing. Try using a piping bag or simply spoon on the icing onto the top of the cupcake. Drizzle over the caramel sauce and serve. Recipe created by Joanna Stankiewicz Liked these? Then you'll LOVE this Vegan Lemon Curd Meringue Cupcake recipe Shop Food & Drink