Happy Easter everyone! Thought I would post a few fun and sweet recipes today and what better than some “healthified” muffins with pastel colored whipped coconut cream and copycat Reese’s peanut butter eggs with a twist! Everything is easy to make and super cute for an Easter themed treat! I used beets as a natural food dye for the coconut cream which gave it a perfect pastel color!
1 cup oat flour
2-3 tbsp honey (you can adjust to your preferred sweetness)
3 tbsp plain, unsweetened almond milk
1/4 cup melted coconut oil
1 tsp baking soda
1/2 tsp salt
Lemon chia seed:
Zest from one medium lemon
Juice from one medium lemon
1 tbsp chia seeds
1/4 cup unsweetened cacao powder
1 tsp vanilla
(If batter gets too dry after adding cacao powder just add a tiny splash of almond milk
Coconut whipped cream icing:
2 cans coconut milk chilled overnight (this is important! You need the fat to separate from the liquid!)
2 1/2 tbsp honey
1 beet (red or yellow for pink or light yellow color)
Preheat the oven to 350. Mix wet ingredients in a bowl and mix thoroughly then add in dry ingredients and stir until it reaches the consistency of a batter (shouldn’t be too thick nor too runny). Then after you’ve mixed the base you can add in the extra ingredients for either the lemon chia seed flavor or the fudgy dark chocolate flavors. Spoon into a muffin tin with muffin liners about 3/4 full and bake for about 12 minutes (you’ll have to watch them because my lemon chia seed flavor took a little longer to bake).
For the whipped coconut cream:
After you have chilled the coconut cream overnight, open the cans and spoon out the solid portion from the top. Place in a chilled bowl (or if you have a stand mixer chill your mixing bowl). Add your honey and mix on the 2nd speed for about 2 minutes. If you want to dye the cream with beets just grate a red or yellow beet and squeeze out the juice through a cloth or paper towel (BE CAREFUL THIS WILL STAIN) and add a few drops of the juice to your cream. You won’t need much the color is really strong!
The peanut butter caramel copycat Reese’s eggs are a recipe from Rachel Mansfield and I’ll link it below!
The carrot cake muffins are from Taline Gabrielen’s cook book Hippie Lane linked below! (I topped these with the cashew cream I use in my Mini Raw Vegan Cheesecakes