Sorry for not posting much lately, hopefully I’ll get back into the swing of things soon, but I’ve just started working (I’m a waitress at a Lebanese restaurant) again, and I’ve been so knackered out from that and doing my essays and revising that I haven’t had much time to blog, but I promise I’ll get back to normal soon!
Anyway…. I decided to make these because someone emailed me requesting them, and they seemed like such a sweet idea, and I love baking pretty things that would be perfect for a birthday party or when friends come over (and I’ve been really craving chocolate) so today me and my best friend made these and then made a blanket fort in my bedroom and ate these inside it watching New Girl… Yeah, I’m 20 years old and have exams to do, but it’s so much fun to be a child! It’s the best den we’ve ever made though, and I really don’t want to take it down!
I got this recipe from Oh She Glows, which is one of my favourite blogs, so if you like this recipe then check her out here: http://ohsheglows.com/ – they taste so amazing by the way, we both had two or three each, and I’m planning on having more after dinner :)
Oh and also, I’m coming up to 1,000 email followers and I’m really looking forward to hitting that marker, so if you haven’t already please click the ‘follow this blog’ button on the sidebar and I’ll love you forever!
240ml of non-dairy milk (I used rice milk because it was in the fridge)
One tablespoon of apple cider vinegar
80ml of vegetable oil
Half a tablespoon of vanilla extract
225g of caster sugar
Pinch of salt
180g of self-raising flour
40g of cocoa powder
100ml of coconut milk
About 300-400g of vegan chocolate
Decorations (I used violet and rose sprinkles)
- Chill the coconut milk. Preheat the oven to 180 degrees Celsius and grease a cupcake tin.
- Stir the milk and vinegar together and leave to stand for a couple of minutes, then mix in the sugar, oil and vanilla. Stir well.
- Add the salt, flour and cocoa powder and beat until smooth. Pour the mixture into the cupcake tin and bake for 20 minutes, leave to cool for a little while, then crumble them up in a bowl. Mix in a little of the coconut milk and squish the mixture with your hands until it’s smooth but still holds its form when you try to roll it into a ball (you might not even need most of the coconut milk).
- Roll into balls and chill in the freezer for 30 minutes to an hour.
- Melt the chocolate and dip the balls in, then decorate with sprinkles!