A few weeks back a friend of mine told me about an exiting new project called MaxMoritz. She offers delicious vegan lunches at noon there and in the evening it’s a bar/club. She asked me if I would make vegan desserts as part of the lunch offers and of course I said yes (hello sweet tooth). So from now on you can actually try the desserts you see on here, starting this Monday (and also fill your belly with these mouthwatering vegan meals).
This is my very first recipe for the ‚vegan desserts‘ series I’ll be doing every weekend. Since the weather is slowly getting colder, I started craving heartier sweets. And even though I’m not that into chocolate I simply can’t resist a chewy brownie.. so I guess I start with a simple classic (but be prepared – the batter itself is so delicious, you might eat it before you can put it in the oven).
10 small muffins
2 tbsp Chia seeds + 4 tbsp water (or 1 egg)
50 g flour
100 g (vegan) butter
60 g pecan nuts (+ 10 pecan nuts for decoration)
80 g sugar
30 g cocoa powder
2 tsp maca powder
1 dl mylk
Pour the chia seeds and water into a glass, stir and set it aside. Preheat the oven to 180°C fan function and prepare the muffin form by coating it with a tiny bit of butter.
Put the butter, sugar and soaked chia seeds in a bowl and mix it until it’s an even mass. Add the flour, cocoa and maca powder and mix it in as well. Then chop the pecan nuts roughly and add them to the batter with the mylk. Stir everything one more time before pouring it into the muffin form. Lay one pecan nut on each muffin and put it in the oven for 25-35 minutes. Then take it out of the oven, let it cool down a bit and enjoy!