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Coconut muffin

ingredients

servings

6

Blueberries

1 cup

Vanilla powder

1 teaspoon

Agave syrup

2 spoons

Canned coconut milk

400 oz

Vegetable cooking cream, glutenfree

50 oz

Chopped hazelnuts

20 oz

Dark chocolate, without milk

100 oz

Desserts from Italy

Coconut muffin

Coconut muffin

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut muffin

No muffin bake, vegan gluten-free muffins and un baked in the oven. Simple and very good.

Coconut muffin step 1

step 1

Melt the chocolate in the bain-marie. When it is loose, remove it from the heat and add the hazelnut grain and cream or margarine.

Coconut muffin step 2

step 2

Mix well and pour a few spoons into each muffin mold. I used silicone molds. Now put the molds in the freezer.

Coconut muffin step 3

step 3

For the preparation of the cream you have to open the can without shaking it and taking only the part of coconut milk that has thickened. You can use the liquid part for a smoothie.

Coconut muffin step 4

step 4

Add the agave and vanilla and mix. Divide the cream into two containers and add a handful of blueberries to one.

Coconut muffin step 5

step 5

Now set the cream for thirty seconds. Lay the muffins on the basis of the cream of one color and then the other.

Coconut muffin step 6

step 6

Place the muffins in the fridge for about half an hour, then remove them from the stencils to decorate them and store them in the fridge.

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