I have featured and raved about the brand Indigo Herbs on my blog and now I'm lucky enough to work with them again for this recipe and easter chocolates. I was very kindly sent the *Indigo Herbs Easter Raw Chocolate Making Kit (£19.99) which is 100% vegan as well as pure, using botanical ingredients without any additives.
The Indigo Herbs Easter Chocolate Making Kit contains all four ingredients that you will need to make the chocolates as well as an exclusive easter chocolate mould that features cute eggs, bunnies and ducks to eat individually or to decorate cakes and muffins with. I've made their chocolates before and this second time round was just as easy! The only thing the kit doesn't come with is a thermometer which you do need to make sure the water is the correct temperature but other than that it is an all inclusive kit that is a little time consuming but it's so worth it as the chocolate are so heavenly, rich and indulgent!
Essential Vegan UK to make this one that features cocoa powder and raspberry powder! Here are the ingredients you'll need to make these muffins:
- 2 cups of plain white flour
- 1/2 cup of cocoa powder
- 1/4 cup of raspberry powder
- 1 cup of light brown sugar
- 1 3/4 cups of oat milk (you could use almond milk)
- 1/2 cup of sunflower oil
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
Optional: vanilla essence (1 teaspoon), vegan chocolate chips (1 cup) or nuts of your choice (1/2 cup). This recipe take about 25/30 minutes total and makes twelve medium sizes muffins but you could add more mixture into each case to make bigger muffins but fewer of them.
Preheat your oven to approximately 190 degrees celsius (fan oven/setting). In a large bowl or kitchenaid sift together the flour, baking powder, salt, sugar, cocoa powder and raspberry powder and mix to combine.
Add in the oat milk and oil (and chocolate chips, nuts or vanilla if you want to add them) to the dry ingredients and mix well but don't over mix; however you don't want lumps of flour!
Add your paper muffin cases (I used tulip muffin cases) to a muffin tray and add in your mixture to approximately just over half full. You could add more or less mixture depending on how big you want your vegan chocolate and raspberry muffins to be. Bake for about 20-25 minutes but keep an eye on them and check with a cocktail stick and if it comes out clean then they are baked.
I ate two muffins before I managed to get to my camera as they were so yummy! The frosting is heavenly, chocolately and rich so much so that you would never know that it's vegan - it is the same for the chocolate as non-vegans said they wouldn't know that they were dairy free. Due to the raspberry powder, they have a unique flavour that is moreish and chocolatey but it also has a slight raspberry flavour which I adore as raspberries and chocolate are a perfect duo for me. I can't wait to use the *Indigo Herbs Raspberry Powder (£6.49, 50g) again in a recipe or in smoothies!
As I made twelve, well ten when I finished scoffing them, I gave them to my mum to take into work as they were having a bake sale at the primary school I went to, to raise money for a child at the school with cancer so these muffins raised a little money and everyone loved the muffins and chocolates so I will definitely make more to sell.
Have you tried any vegan chocolate? What do you think of these muffins and the chocolate kit?