INGREDIENTS:
For muffins:
- 250g Bake-Free Sponge-cake - muffin - cupcake flour mixture
- 14g 1:10 sweetener
- 12g cocoa powder
- half packet of baking powder
- 50g vegan, sugar-free chocolate
- 45g walnuts
- 1 tablespoon of rum flavouring
- 50g very thick coconut cream
- 270g room-temperature water
For cream:
- 185g roasted pumpkin
- 250 g vegetable mascarpone cream (VegArt)
- 1g konjac flour
- a pinch of stevia powder
To decorate:
- 40 g vegan, sugar-free chocolate
PREPARATION:
To decorate, melt the chocolate over steam, put it in a plastic bag, cut off the corner and use it to make patterns on a baking paper, then let it harden. For the muffins, grind the walnuts coarsely, cut the chocolate into small pieces, then mix all the ingredients (first separately the wet and dry ones) and spoon them into silicone muffin molds (I got 10 pieces). Bake in a preheated oven at 180 degrees for 25 minutes. For the cream, mix the ingredients with a whisk, then fill them in a piping bag and decorate the cooled muffins with it.
