If you are looking for a cute and healthy valentine dessert recipe, this one is for you!Moist vegan chocolate muffin topped with creamy flavorful cream made with potato(!)Made with simple and healthy ingredients and just right amount of sweetness from maple syrup, these muffins can satisfy your craving with no guilt:)
1tspbaking powder - make sure it is GF if necessary
1/4 tspbaking soda
1/4tspsea salt
2tbspcoconut oil - melted
1/4cupnon-dairy milk - room temperature (see the recipe note below *1 )
70gmaple syrup - room temperature (see the recipe note below *1 )
90mlfiltered water - room temperature (see the recipe note below *1 )
1tsplemon juice
1/2tspvanilla extract
potato cream icing
200gwhite potato - washed, buds removed
40gmaple syrup
1tbspcoconut oil
3tbspfull fat canned coconut milk - not thin coconut milk like in cartons
1tsprum liquor - although this is the "key" ingredients for the flavor, if you do not want to use it, replace with vanilla extract.
Instructions
Before start making chocolate muffin base, start boiling potato for the "cream".- wash potatoes, remove any buds and cut them into 2 inch dices (keep the skin on). Place in a small pot, cover with water and bring to boil. Lower the heat and cook until each dice becomes tender.- preheat oven to 180 ℃ (350°F) . Line a 6 cup muffin pan with muffin liners.
make chocolate muffin dough
- in a large bowl, sift together the dry ingredients: GF flour, almond flour, cocoa powder, baking powder & soda, and salt. - in a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, lemon juice, maple syrup and vanilla. (see the recipe mote below *1 )- add wet ingredients to dry ingredients. Blend until just incorporated, making sure no flour patches left.
- pour batter evenly into prepared muffin pan. Toss a few times to settle the batter. - place the pan into preheated oven and bake for 23-25 minutes. (mine took 25 minutes). Insert the toothpick in the middle, if it comes out clean, the muffins are done.- remove the pan from the oven. Place the pan on a cooling lack and allow it cool.
Prepare potato cream icing
- while muffins are baking and cooling, prepare potato cream icing.- once potatoes are cooked, peel thin layer of the skin with your finger while they are still warm (be careful not to remove with the "meat" part together otherwise you may end up not having enough potato!)- place the potato dices in a medium bowl and mash until all the lumps are gone.- add in coconut oil, coconut milk, maple syrup, rum and tiny pinch of sea salt and mix until they are evenly combined.
– once muffins are cooled, remove them from baking pan and place on a plate. – you can frost the muffins with spoon for quick and easy way, or can use piping bag to make them pretty. You can buy pastry piping bag or make your own by snip the end of Ziploc bag. (* see the recipe note below)
if you want you can sprinkle with freeze dried strawberry powder to make them even prettier.
Enjoy!!
Notes
*1) you may want to warm the water and milk beforehand up to about your body temperature (not too hot) to prevent the melted coconut oil from solidifying if then have been kept in cold place. You can heat it up in a small pot over the stove or use microwave oven. *2)easy way to fill the bag is to place the bag in a tall glass or jar with the opening wide open, then scoop potato cream with spatula or a spoon into the bag.