Don’t you love a warm & cosy Bonfire at a cold & crisp autumn
night?
There are so many amazing Bonfire-Party snacks, foods & refreshments
– and we have the TOP vegan dessert for you to bring to your next invite:
Toffee-Caramel Mocha-Muffins
There are so many amazing Bonfire-Party snacks, foods & refreshments
– and we have the TOP vegan dessert for you to bring to your next invite:
Toffee-Caramel Mocha-Muffins
These babies are sticky, sweet and oh so indulgent!
And a perfect
alternative to a Toffee Apple
(especially for the Apple-Haters out there!).
(especially for the Apple-Haters out there!).
The following is the recipe makes 6 cupcakes:
• 150g self-raising
Flour
• 85g Sugar
• 1 Teaspoon Baking
Powder
• 1 Teaspoon Sodium
Bicarbonate
• 150ml Plant Milk
(we used unsweetened Soy Milk)
• 4 Tablespoon Oil
(standard Vegetable Oil will do!)
• 1 Teaspoon Instant
Coffee
2 Tablespoons Hot
water
For the Caramel:
• 100g brown Sugar
• 100g Agave Syrup
• 25g vegan Margarine
(such as Vitalife)
• 5 Teaspoons Creamed
Coconut
• 2-3 drops Vanilla
Essence
• ¼ Teaspoon Salt
Pre-heat your oven to
180 Degrees (Celsius) and grease a Muffin tray with some oil (we find
silicon trays work best!).
In a bowl, mix the
flour, sugar, baking powder and sodium bicarb. In a separate, smaller bowl, add
the hot water to the instant coffee granules & mix with the plant milk
& oil before adding it to the bigger bowl with the dry ingredients. Mix thoroughly
to ensure no lumps are present & distribute the dough across the muffin
tray.
Bake in the oven for
15-20 min. - until a wooden skewer comes out clean when you poke it the muffin.
While the muffins are cooling, make the caramel by adding all ingredients into a pan & stir constantly during the heating process. Once the mix starts bubbling, cook until it reached about 113 degrees Celsius. Don’t worry if you don’t have a sugar thermostat – it takes about 3-5 min. for the Caramel to become ready. Take a spoon and add a small drop of the caramel mix onto a cold plate. If the mix stays in place (e.g. is no longer runny) and immediately builds a light skin on top, it’s ready!
Generously smother the muffins with the caramel and feel free to be as clean or messy as you like! We find it’s easiest to just spoon the caramel mixture over the muffins. Once they’re nicely covered, you might still have some caramel left over. If you like, you can lightly oil a sheet of non-stick baking paper and spread the remaining caramel mix onto it. Let it dry & cut into small bits. Voila – you got your own, vegan, homemade soft caramel toffee suckers!
As with all our recipes, this one is as well super flexible. If you don’t like coffee, simply substitute with cacao powder! You can of course also add pieces of dried or finely chopped fresh apple for a “Toffee-Apple” feel. Also, don’t be shy to play around with some autumn spices and try adding ground clove, cinnamon, mixed spice etc.!
And make sure you share your re-creations with me below !
Enjoy
!!!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy