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Vegan Hedgehog Muffins
Prep time: 20 min + 3 hours let rest
Course
Muffin
Cuisine
vegan
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Author
Kathrin
Ingredients
Muffin Dough
240
g
wheat flour
170
g
of raw cane sugar
30
g
of cocoa powder
1
tbsp
baking soda
1
tbsp
vinegar
pinch
of salt
200
ml
oat milk
60
g
vegan butter
melted
1
tsp
of vanilla extract
Cashew Ganache
1
cup
cashew nuts
soaked overnight or 1 hour in hot water
2-3
tablespoon
of maple syrup
more depending on the sweetness.
1
tbsp
of lemon juice
1
cup
coconut cream
2
tbsp
coconut oil
soft
2-3
tbsp
of cocoa powder
Others
almond sticks
sugar eyes
Instructions
Pre heat the oven to 180 degree C.
Mix flour, sugar and cacao powder.
Stir milk with vanilla and butter.
Mix baking soda and vinegar.
Mix the liquid ingredients with the dry ones.
Feel in paper - muffin molds and bake at 180 degrees for 20 min.
Make chopsticks and then let cool completely on a wire rack.
For the ganache:
Put all ingredients in a blender / Moulinex and stir to a homogeneous mass.
Refrigerate for 3 hours.
The mass should be solid, then stir once more with the whisk and place in a piping bag.
Garnish the muffins and decorate with almond sticks and sugar eyes.