Honesty calls… The last couple of days haven’t been great. Feeling under the weather and a wee bit too sorry for myself left me fancying something sweet and smothered with chocolate. Most of the time I try not to eat my feelings and on other days I really couldn’t care less. Even though this might be one of the other days, eating something sticky sweet doesn’t mean that it can’t be vegan, gluten-free and without artificial sugars. Hence, this plant-based recipe for Coconut Chocolate Cubes was born. (Imagine a super loud drum roll here, ah heck, there’you go – you’re welcome btw).
In Australia, that smothers cube could classify as a Lamington (or a Čupavci when you’re from Southern Europe) but either way, they’re really fine mini cakes.
In case you’re really and totally in love in coconut, check out my recipe for a Date Coconut Upside-Down Cake.
This recipe for vegan Coconut Chocolate Cubes is:
- Vegan (no dairy, no eggs)
- No added white sugars
These vegan Coconut Chocolate Cubes taste a wee bit like a sun-filled beach vacation. Plus the chocolate. Double win.
- 350 g gluten-free oats
- 120 g coconut flour
- 1 pinch of salt
- 2 tsp. baking powder
- 60 g rice syrup
- 250 g apples (about 2 medium apples)
- 4 tbsp. coconut oil
- 700 ml oat milk
- 300 g cacao butter
- 20 tbsp. maple syrup
- 140 g raw cacao powder
- 250 g desiccated coconut (chunky bits look nicer)
As usual, start with preheating your oven to 180 C and line a brownie form (approx. L: 30cm / W: 20cm / H: 3.5cm) with parchment. Using an electrical food processor, grind the oats until you get a fine oat flour. In a bowl, combine the oat flour with the coconut flour, salt and baking powder. Roughly chop of 2 medium sized apples und blitz them to mush (again, the food processor - man I use that thing for everything...) Blend in the rice syrup and melted coconut oil. Combine the apple mush with your flour and throw in the oat milk too. Mix it all well and pour it into the prepared tin. Bake for 50-55 minutes. When the time's up, take the tin out and let it cool of completely. Cut out small cubes with a sharp kitchen knife. In case you've got a square cookie cutter that would work just fine too.
The listed amount for the glaze makes two servings. I advise to prepare one batch and whip up the second when you need it. Simply melt the cacao butter and add the maple syrup and cacao powder. Combine well.
Now, the final part gets a wee bit messy. Best approach is to prepare two bowls: one with the melted chocolate glaze, another one with the desiccated coconut. Use 2 forks for each bowl to roll the cubes with. Chocolate first, coconut second. Let them dry on a sheet of parchment or tray.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.