Vegan almond & chocolate madeleines with sesame seeds
INGREDIENTS
Servings: about 14 madeleines
- 100g ground almonds
- 50g cup oat flour
- 1 tsp baking soda
- 1 pinch of salt
- 2 tbsp raw cocoa
- 60g cup coconut oil
- 125ml Ecomil Almond milk sugar- free
- 1 tbsp apple cider vinegar
- 4 tbsp date syrup or maple syrup
- 45g dark chocolate
For the topping:
- 45g dark chocolate
- 2 tbsp black and white sesame seeds
INSTRUCTIONS
- Preheat the oven to 180°C and roast the sesame seeds until they are golden.
- In a bowl, combine the oat flour, ground almonds, cacao, salt and baking soda.
- Melt the chocolate and coconut oil, then let it cool down slightly before stirring it into the dry ingredients along with the almond milk, apple cider vinegar and syrup.
- Grease your Madeleine moulds with a bit of coconut oil (if you have silicone ones, you don’t need to), then fill them with the batter (almost all the way to the top of the mould – they will rise but not that much).
- Bake for about 20 minutes or until a knife comes out clean. Allow them to cool slightly before removing them from their moulds.
- Melt the remaining chocolate and with a spoon, apply chocolate to the tips of your Madeleines.
- Sprinkle with roasted sesame seeds and serve these little bites with your favourite tea, coffee or a steaming cup of matcha latte. Enjoy!
Thanks Judith, for the recipe!
Instagram: @judiliciousandnutricious