..and here's the finished product - #vegan raspberry and white chocolate muffins from scratch: White Chocolate 10 tablespoons melted cocoa butter 5 tablespoons coconut oil 4 tablespoons powdered sugar 2 teaspoons vanilla extract or 2 tablespoons vanilla protein powder 3 tablespoons fine almond meal (process until like a powder) Salt Float a bowl inside a larger bowl full of hot water, and melt the cocoa butter and coconut oil in this. Add the rest of the ingredients before stirring. Pour this mixture into an ice-cube tray (this much filled one perfectly for me) and freeze for about 30 minutes before using. White Choc + Raspberry Muffins 1 + ¾ cup flour ½ cup almond meal ½ cup sugar 2 teaspoons cornflour 3 teaspoons baking soda 1 cup soy milk or soda water 1/8 cup coconut oil 1/8 cup melted nuttelex/vegan butter Frozen raspberries and prepared white chocolate Preheat oven to 190 degrees C. Mix all dry ingredients in a large bowl before adding everything except for the raspberries and chocolate (the key to awesome cupcakes is to never over mix!). I prefer to use frozen raspberries that have been left to defrost a bit as they enter the mixture in delicious clumps. Take your pre-prepared chocolate and slice into small shreds, before throwing this in the bowl with the berries, too. Only mix this once or twice before divvying it in an oiled muffin baking tin and topping with more berries and choc. Bake for 30 minutes - the chocolate will melt around the muffins as they bake, but the muffins will absorb all of this by the time they're done. Remove from the baking tray within minutes of taking them out and serve! #vegansofig #vegansofmelbourne #vegansofaustralia

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Quite a few of you asked for the recipe of the #cinnamonrolls I posted yesterday, so I thought I would post it for all as they are #vegan #dairyfree #glutenfree and #crueltyfree (have I missed anyone?) - To start, either use a cup of almond milk, or as I did make it fresh (by blending 1/3 cup almonds, 1 cup water, dates and xantham gum before straining through a nut milk bag). Very gently heat this (or float in a bowl of hot water) then add half a tablespoon of coconut oil, 1/3 cup nuttelex/vegan butter substitute, the scrapings of one vanilla bean and 1/4 cup of maple syrup - take off the stove the second these are combined, as you will need to bring the temperature of this mixture down for the next step. Once this is warm and not hot, add 7g of yeast, let activate, and stir through. Either whilst stirring or after transferring to a food processor with a knead function - add 3 and a half cups of sifted gluten free flour plus salt to taste. This should be sticky and ready to go at this point so place the dough somewhere warm to rise until it doubles in size (about 1 hour) Knead this again before letting it rise for 20 more minutes and then flatten into a rectangle. For mine, I covered the rectangle in a layer of rice malt syrup, followed by cinnamon, followed by brown sugar - feel free to add nuts/dates/raisins/etc too! Roll your rectangle into a tight tube and then stretch this out as much as possible before cutting into approx. 2 finger width pieces - mould this into circles and shape the bottoms so they sit nicely before glazing with more nuttelex and/or rice malt syrup - bake for 25 minutes at 175 degrees C. Please please show me/tell me if you try this recipe - have fun! #vegansofig #vegansofmelbourne #veganrecipes

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