The Christmas season is definitely upon us and everything I’m dreaming up in the kitchen is extremely festive! Over the weekend I decided I wanted to make a sweet treat that would be not only delicious, but great fun to make for anyone of any age… after all the holidays are all about doing things together, and what better than baking something totally guiltless and yummy to share. These reindeer cupcakes are a really simple protein-rich recipe that look just like Rudolph with a few extra toppings!
The Ingredients
1.5 cups almond meal (ground almonds)
1/4 cup cacao
1 tsp baking powder
2 eggs (vegan option below)
1 tsp vanilla
1/4 cup coconut oil melted
1/4 cup Oat/almond milk
2 tbsp agave/ honey
CHOCOLATE FROSTING:
1 cup medjool dates
1/4 cup cacao
1/4 cup coconut oil, melted ( you can probably omit if you don’t have it)
1/2 cup water
BISCUIT NOSE AND EYES
1/3 cup unsalted vegan butter, melted
1/2 cup coconut sugar/xylitol
2 tbsp dairy free milk
3/4 cup brown rice flour
1/4 tsp vanilla essence (optional)
EXTRAS
Gluten Free Pretzels (for the ears)
Pomegranate Seeds/Dried Cranberries (for the nose)
Dark Chocolate Chips/Cacao Nibs (for the eyes!)
Method
Preheat oven to 180 degrees Celsius (350 F). Combine almond meal, cocoa powder and baking powder. Add the eggs, oil, milk and agave and mix well to form a smooth batter. Spoon into 12 small individual cupcake tins. Bake for 25 minutes until puffed and cooked through.
CHOCOLATE FROSTING:
Blend all together and refrigerate until ready to spread.
BISCUIT NOSE AND EYES
Mix the melted butter, coconut sugar/xylitol, dairy-free milk and vanilla essence (if using). Slowly fold in the flour until a dough forms. Mould into small circles for the mouth shape as pictured, and tiny circles for the eyes. Place on a lined baking tray and put in the oven (already preheated at 180C/350F). Bake for 20 minutes until golden brown.
TO COMPILE
Ice the cupcakes and add the ears, eyes and nose as pictured.
