My Items

I'm a title. ​Click here to edit me.

Cookie dough stuffed muffins with Chips Ahoy Cereal

Cookie dough stuffed muffins with Chips Ahoy Cereal

Hello May, finally the warmer days are on the way!!! 🌸🌸 Today I'm back with a super yummy recipe: Cookie dough stuffed muffins with Chips Ahoy!® Cereal! These chocolate muffins are super soft and contain a super delicious cookie dough ball inside 😱😱 Plus they are topped with chocolate cream and Chips Ahoy!® Cereal. Honestly, these are probably the best muffins I've ever made. They are not super quick to make but it's totally worth it. You can find the recipe in the section below: give it a try! INGREDIENTS: --- COOKIE DOUGH BALLS --- 50g oat flour 50g cashew butter* 1 + 1/2 Tablespoon honey 1/2 Tablespoon coconut oil melted 1/2 teaspoon vanilla extract Pinch of salt (if none in nut butter) 40g dark chocolate chips --- CHOCOLATE MUFFINS --- 70g egg whites (about 2 eggs) 150g all purpose flour 20g cocoa powder 50g vegetable oil 100g granulated sugar 125g milk 8g baking powder pinch of salt --- TOPPINGS --- 100g dark chocolate splash of milk Chips Ahoy!® Cereal DIRECTIONS: Make the cookie dough balls: Mix together all ingredients (oat flour, cashew butter, honey, melted coconut oil, vanilla extract, salt and dark chocolate chips) in a bowl until well combined. Roll into 9 balls and store in the freezer while making the muffin batter. Preheat oven to 350°F (180°C) and line your muffin tin with 9 paper or silicone cups. In a bowl beat the egg whites until stiff. Set aside. In another bowl whisk together with a hand whisker the liquid ingredients: sugar, vegetable oil and milk. Sift in the dry ingredients: all purpose flour, cocoa powder, baking powder and salt. Mix until combined. Fold in the egg whites very slowly and very carefully with a spatula. Transfer 1 tablespoon of this mixture into the prepared muffin cups, then insert one cookie dough ball in the middle (see picture below) and top with the remaining muffin batter. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before removing from the cups. Melt dark chocolate with milk in the microwave (low temperature) or in a double boiler on the stove until you get a very creamy consistency. Frost the muffin with the chocolate cream and garnish with Chips Ahoy!® Cereal Enjoy :) RECIPE NOTES: *You can use any nut butter you like in the cookie dough ball but keep in mind that if you use peanut butter you will taste it a lot. Cashew or almonds have a less strong flavour instead. Store the muffins in an airtight container for a few days. I adapted the muffin recipe from here, while the cookie dough balls recipe from Erin. RECIPE CARD: If you make it let me know! :)

Cereally Anzac Biscuits

Cereally Anzac Biscuits

Today is Anzac Day, a day of remembrance observed in Australia and New Zealand. Honestly I'm not here to talk about history because I would be very bad at that job but I'm here to share a traditional cookie recipe related to this day: Anzac Biscuits!! These golden cookies are made with simple pantry ingredients (oats, flour, coconut flour, butter..) and a special ingredient that is not super easy to find in Italy but you can find it online: golden syrup. I've adapted this recipe from Sugarsaltmagic and I added some Trix Trolls Cereal on top to make it more colourful and fun. I really liked the texture and flavour of these simple cookies so I hope you will check out the recipe below this picture and give it a try! 🤗 INGREDIENTS: 65g all-purpose flour 75g granulated white sugar pinch of salt 90g rolled oats 25g coconut flour 30ml golden syrup 56g unsalted butter* 1/2 teaspoon baking soda 3 teaspoons boiling water Trix Trolls Cereal DIRECTIONS: Preheat the oven to 350°F (180°C) and cover a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside. Combine the golden syrup and butter in a small saucepan and melt together over low heat. Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away. Mix the wet ingredients into the dry ingredients and the dough is done (it will be a bit sticky). Take 20-25 grams of batter (use a cookie scoop if you have it) and roll into balls, place them on the baking sheet wide apart (they will spread a bit so I suggest baking 6 cookies at the time). Flatten the cookies slightly with your fingers. Bake for about 10 minutes or until golden brown around the edges but still soft in the center. Remove from oven and add some Trix Trolls Cereal on the surface. Let the cookies cool a few minutes on the baking sheet before transferring to a wire rack to finish cooling. Enjoy :) RECIPE NOTES: If you use vegan butter Anzac Biscuits are 100% vegan. However I'm not going to label this recipe as vegan because I don't think Trix Trolls Cereal is vegan (hello marshmallow bites 😔) You can store the cookies at room temperature in an airtight container for 3-4 days. If you want to make them in advance you can refrigerate the dough for a day or freeze the cookie balls for a later use. RECIPE CARD: If you make it let me know! :)

Cereally Ciaramicola

Cereally Ciaramicola

Happy Easter! 🐣 Are you celebrating today? I'm not 😅 but I'm sharing a traditional Italian recipe with a cereal twist 🤗 It's a Cereally Ciaramicola!! Ciaramicola is a classic Easter cake from Perugia (province of Umbria), it's a pink cake because it is flavoured with lemon and Alchermes (pink liqueur), it's covered with merengue and topped with sprinkles. Well, in this case it's topped with Fruity Pebbles 🤩 I made it last year for my friends and we enjoyed it very much. If you are looking for something fun and super easy to make this recipe is definitely for you! Check out the recipe below this picture and have a nice holiday with family or anyone you want 🥰 INGREDIENTS: 1 egg (room temperature) 150g all purpose flour or gluten free flour 100g granulated sugar 50g melted butter 1/4 teaspoon lemon zest * 8g baking powder 30g Alchermes vanilla powder * pinch of salt --- MERINGUE --- 1 egg white (30g) 2 Tablespoons powdered sugar Fruity Pebbles DIRECTIONS: Preheat oven to 320°F (160°C) and prepare your bundt cake pan: grease it with oil or butter and cover it slightly with flour. In a large bowl whisk together eggs, sugar and vanilla powder with an electric mixer until light and foamy (about 3 minutes). Add melted butter, alchermes and lemon zest and keep whisking until creamy. Add gradually the flour and baking powder and keep beating at low speed until combined. Pour the batter into the prepared pan and bake for about 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool completely and then remove it from the pan. In the meantime reduce the temperature of the oven to 212°F (100°C) and make the meringue topping: whisk the egg white and the sugar with a stand mixer or an electric beater until stiff (it will take 10-15 minutes). Spread the thick meringue on top of the bundt, garnish with Fruity Pebbles and bake it again for about 30 minutes to let it set. Enjoy :) RECIPE NOTES: If you have fresh lemons you can use the zest of half lemon. If you don't have vanilla powder you can use 1/4 teaspoon vanilla extract and add it later with the butter and the Alchermes. The cake pan I used to make this tiny bundt cake is actually a usual kugelhops pan but if you pour a small amount of batter you will just get a small cake! RECIPE CARD: If you make it let me know! :)

Fruity Pebbles baked cheesecake

Fruity Pebbles baked cheesecake

A long time ago (when I was still eating dairy and eggs 😅) I made a super fun cheesecake with Fruity Pebbles, it tasted super good and I think it's perfect for these sunny springy days. So if you are not vegan and you are looking for an easy and fun baked cheesecake this is the recipe for you: Fruity Pebbles baked cheesecake 🤩🤩 It's made with cream cheese and greek yogurt and it's super colourful thanks to flakes in the crust and on top of the cake. Check it out below this picture and give it a try! INGREDIENTS: --- LIFE CEREAL CRUST --- 90g Fruity Pebbles 50g melted butter --- FILLING --- 175g cream cheese 60g granulated sugar 2 eggs 150g greek yogurt 2 teaspoons lemon juice 1 teaspoon lemon zest 1/4 teaspoon vanilla extract 20g Fruity Pebbles --- TOPPINGS --- Fruity Pebbles DIRECTIONS: Preheat oven to 325°F (160°C) and cover a 18cm spring form pan with parchment paper. Crumble Fruity Pebbles with a food processor and put them in a bowl. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom of the pan to create the cheesecake crust. Let it rest in the fridge while making the filling. In a bowl beat together cream cheese, greek yogurt and sugar with an electric mixer until creamy (about 1 minute). Add one egg at the time, beating well after each addition. Pour lemon juice, vanilla extract and the zest of 1 lemon. Whisk until combined. Fold in Fruity Pebbles and mix briefly with a rubber spatula. Pour the cream on the Fruity Pebbles crust, even with a spatula and bake the cheesecake for about 35-40 minutes until the edges start to brown (the center will still be a bit jiggly). Leave the cheesecake in the oven with the door closed for 20 minutes, then open slightly the door for 10 minutes. When at room temperature, remove from the pan and place it in the fridge to chill for at least 4 hours or overnight. Top with additional Fruity Pebbles right before serving. Enjoy :) RECIPE NOTES: You can use melted coconut oil instead of butter. Try to incorporate the less air possible in the batter and avoid sudden changes in temperature otherwise the cheesecake will crack on the surface. RECIPE CARD: If you make it let me know! :)

Nutella cookies with Trix Cereal

Nutella cookies with Trix Cereal

Lately I'm not in the mood for sharing 😓 but I do have tons of recipes that needs to be shared so here one of them: Nutella cookies with Trix Cereal! I made these cookies for my colleagues ages ago and they loved it. They are super chocolatey, colourful and probably the easiest and quickest cookies ever to make so they are perfect for a crowd. If you doubt me check out the recipe below this picture and see for yourself! 🤗 INGREDIENTS: 140g all purpose flour 180 g Nutella 1 egg --- TOPPINGS --- 50g dark chocolate* Trix Trolls Cereal DIRECTIONS: Preheat the oven to 350°F (180°C) and cover a baking tray covered with parchment paper. In a large bowl combine egg and Nutella with a fork until creamy (you can also do this with an electric hand whisk). Add the flour and mix with a spatula until you get a thick but still soft batter. Divide the dough into balls of the same weight (around 16g each) and place them on the baking tray (they won't spread a lot so you can fit more than 10 cookies in a tray). Poke a hole in the center of each cookie with your thumb and bake for about 10 minutes. Let them cool on the baking sheet for 10 minutes. When at room temperature melt dark chocolate in the microwave or in a double boiler on the stove and fill the hole of each cookie with 1/2 teaspoon dark chocolate and 1 Trix Trolls Cereal on top. Enjoy :) RECIPE NOTES: *You can also use Nutella in the filling but I've decided to use dark chocolate because this way the cookies are easier to transport. The chocolate will harden so you can put one cookie on top of each other without making a mess. You can store these cookies in an airtight container at room temperature for a few days. I've adapted this recipe from here. RECIPE CARD: If you make it let me know! :)

Vegan Coconut Raspberry Tart

Vegan Coconut Raspberry Tart

It's finally Springtime 🌸 🌸 🌸 it has been super sunny here in Milan in the last few days and of course I'm sick at home 😭😭 Oh well, anyway I made a beautiful tart while I was waiting for the nice weather to arrive and now I'm ready to share it with you: it's a Coconut & Raspberry Tart 😍😍 The crust is made with Millet Rings cereal, the filling with coconut milk and it's topped with fresh and juicy raspberries. This tart is vegan, gluten free and super easy to make: check out the recipe below this picture and make it too! INGREDIENTS: --- MILLET RINGS CRUST --- 160g Millet Rings 80g coconut oil --- FILLING --- 350ml full-fat canned coconut milk 50g granulated sugar* pinch of salt 30g cornstarch 1/2 teaspoon vanilla extract 1 teaspoon coconut oil --- TOPPING --- 125g fresh raspberries** DIRECTIONS: Crumble Millet Rings with a food processor and put them in a bowl. Melt the coconut oil in the microwave or on the stove (if it's not already liquid) and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom and the sides of a 18cm pie/tart dish and place the crust in the freezer to set while making the filling. In a small saucepan over medium heat, stir together 200ml of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved. Meanwhile, mix the remaining coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny. Remove from the heat and stir in the vanilla and coconut oil. Let cool until room temperature and then pour into the chilled crust. Chill for about 1 hour before topping with raspberries. Place it in the fridge to set for at least 4 hours or overnight. Enjoy :) RECIPE NOTES: *The coconut filling is not very sweet, add more sugar if you like it sweeter. **Another great topping would be raspberry jam or lemon curd. I would definitely do that next time. I've adapted this recipe from here. Store the pie in the fridge for 3-4 days. RECIPE CARD: If you make it let me know! :)

Lucky Charms blondies

Lucky Charms blondies

St. Patrick's Day is just around the corner and I have the perfect cereal treat to celebrate it properly: Lucky Charms Blondies!! ☘️ They are chewy, sweet, colourful and super fun thanks to the Lucky Charms marshmallows on top 🤩 Check out the recipe in the section below this picture, they are magically delicious 😋 INGREDIENTS: 85g white chocolate 55g butter 90g all-purpose flour 35g packed brown sugar 35g granulated sugar 1 teaspoon baking powder 1/2 teaspoon vanilla extract pinch of salt 1 egg 20g Lucky Charms marshmallows + more for topping DIRECTIONS: Preheat oven to 325°F (165°C) and cover a 18x18cm (7x7-inch) square pan with parchment paper. Melt the butter in a medium saucepan over low heat or in the microwave. Remove from heat and add the white chocolate (previously chopped in small pieces) over the butter. Do not stir. Allow to sit for 2 minutes, then gently stir the chocolate and butter together until mostly combined. Let it cool to lukewarm, about 10 minutes. Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, and salt. Add the egg, vanilla extract and white chocolate mixture to the flour mixture. Mix until just combined. Fold in the Lucky Charms marshmallows. Spread the mixture into the prepared pan. Bake for about 20-22 minutes or until it starts to brown on the edges (cover it with parchment paper if it starts to brown too much on the surface). Remove from the oven and top immediately with more marshmallows. Let it cool completely in the pan. Lift the blondies out using the parchment paper and slice into 9 squares. Enjoy :) RECIPE NOTES: I've adapted the recipe from here. For this recipe I think you can also use marshmallows from all the Lucky Charms version around. I've tried these ones: Store them in an airtight container at room temperature for a few days. You can also freeze them. RECIPE CARD: If you make it let me know! :)

Cereally Mimosa Cake

Cereally Mimosa Cake

Happy International Women's Day! In Italy today you can find bouquet of mimosa flowers at every corner and some people celebrate with a traditional cake that looks like those flowers. Here is my version, the Cereally Mimosa Cake! Two layers of yellow sponge cake, filled and covered with pineapple cream and covered with golden and crunchy Corn Flakes. It's vegan and super easy to make. Check out the recipe below this picture and give it a try! INGREDIENTS: 125ml water 25ml vegetable oil 50g granulated sugar 125g all-purpose flour 1 Tablespoon lemon juice 5g baking powder pinch of salt lemon zest 3 drops yellow food colouring* (optional) --- FILLING & FROSTING --- 100ml sweetened whipped cream** 100ml pineapple juice 1/2 Tablespoon lemon juice 20ml almond milk 20g all-purpose flour pineapple slices*** Corn Flakes DIRECTIONS: Preheat oven to 350°F (180°C) and cover with parchment paper 2 16cm round pans. In a medium bowl add the liquid ingredients: water, oil and lemon juice. Whisk to combine. Sift in the dry ingredients: all-purpose flour, sugar, baking powder, salt and lemon zest. Whisk briefly to combine. Finally add 3 drops of yellow food colouring (if using) and quickly mix to make the batter all the same colour. Transfer this mixture into the prepared pans and bake for about 10 minutes or until a toothpick inserted into the center of the cakes comes out clean. Make the filling: In a small saucepan mix pineapple juice and lemon juice and bring to a boil. Meanwhile, in a small bowl whisk flour and almond milk until well combined. Remove the pan from the heat and stir in the milk-flour mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened. Let the cream and the cake cool completely before assembling. Mix the whipped cream with the pineapple cream and assemble the cake: center the bottom layer on the serving plate, spread the cream on top, add some pieces of pineapples and stack another layer of cake on top of that. Frost the whole cake with the pineapple/whipped cream mixture and cover completely with Corn Flakes. Enjoy :) RECIPE NOTES: *If you don't want to use food colouring you can use a pinch of turmeric or saffron. **I've used soy whipped cream but you can use also coconut whipped cream or whatever you like. **The amount of pineapple is highly customisable on your preference. I suggest using 2-3 slices since this cake is very very small. Also, I've used the juice of canned pineapples to make the cream but in my opinion it wasn't very flavourful so if you have it, use store-bought pineapple juice. We are not adding any sugar so it's fine to use that one. You can either make one cake and then slice it into 2 layers or halve the batter and bake the 2 layers separately. I've chosen this last method but you can use whatever you prefer. I've adapted the recipe from here. Store the cake in the fridge if not eaten right away. RECIPE CARD: If you make it let me know! :)

No Bake Choco Shells clusters

No Bake Choco Shells clusters

Happy Mardi Gras y'all! A while ago I made some cereal treats that are easy, delicious and just perfect for this occasion so now I need to share them. Here they are: No bake Choco Shells clusters!! They are made with only 3-ingredients and in my opinion they look super festive and fun: check out the recipe below this picture and make it too!!! INGREDIENTS: 25g Choco Shells 80g Milk chocolate* 1/2 Tablespoon Peanut butter Sprinkles DIRECTIONS: Melt dark chocolate with peanut butter in a double boiler on the stove and let it cool for about 2 minutes. Mix melted chocolate with Choco Shells with a rubber spatula until combined. Line 8 mini muffin cups (silicone or paper cups). Pour the mixture inside each cup and top with sprinkles. Let it cool in the fridge for about 30 minutes or at room temperature for a few hours. Enjoy :) RECIPE NOTES: *I've used shaped milk chocolate that I need to use up. Use dark chocolate to make it vegan. I've made a very similar recipe with Corn Flakes and I have to admit that I prefer this one. Choco Shells are way crunchier than Corn Flakes and peanut butter makes everything more interesting. Store them at room temperature or in the fridge in an airtight container for a few days. RECIPE CARD: If you make it let me know! :)

Cinnamon Banana Bread with Cini Minis

Cinnamon Banana Bread with Cini Minis

It's National Banana Bread Day!! And I love banana bread, it's probably my favorite baked goods ever. I've tried a lot of different recipes and it has never disappointed me. Today I'm sharing a super easy Cinnamon Banana Bread made with basically 3 ingredients and topped with Cini Minis!!! 🤩🤩 Check out the recipe in the section below and make it too :) INGREDIENTS: 120g self-rising flour* 1/2 teaspoon cinnamon 2 overripe bananas** 170g condensed milk*** pinch of salt Cini Minis DIRECTIONS: Preheat oven to 350°F (180°C) and cover a small loaf tin with parchment paper (my tin is 17 cm x 8 cm). In a bowl sift together the dry ingredients: flour, cinnamon and salt and set aside. In a mixing bowl add overripe bananas and condensed milk. Blend with an immersion blender until creamy and without any lumps. Fold in the dry ingredients and mix briefly with a spatula (don't over-mix!) Pour the batter in the prepared loaf tin and top the surface with Cini Minis. Bake for about 25-30 minutes until a toothpick inserted in the center of the loaf comes out clean. Let it cool completely before removing from the pan. Enjoy :) RECIPE NOTES: *If you don't have self-rising flour you can use 120g all-purpose flour and 8g baking powder. **Use very ripe bananas since we are not adding any sugar. 2 Bananas out of the peal weight about 250g. ***My condensed milk is lactose free, which I believe is very different from the regular one. This product is darker in colour and it contains a smaller amount of fat (0.2g versus 8g per 100grams) so the result of any recipe is different. If you don't have any problem with lactose (like me 😭) I highly suggest using the regular condensed milk for this particular recipe. This bread is best eaten freshly baked since the cereal will become stale after a few hours. However if you don't mind you can store it in an airtight container at room temperature for a few days. RECIPE CARD: If you make it let me know! :)

Strawberry layer cake with Fruity Lucky Charms

Strawberry layer cake with Fruity Lucky Charms

I don't know about your city but here in Milan the first strawberries of the season are already making their appearance. Too soon? Probably. Global warming? 🤷‍♀️ Well, in any case if you manage to get some strawberries (fresh or even frozen) be sure to make this Strawberry layer cake because it's the best strawberry cake I've ever had. It's naturally flavoured and coloured with strawberry puree, it's moist, flavourful and in my opinion very very cute! Each layer is topped with greek yogurt, whipped cream and Fruity Lucky Charms! 😍 I was very happy with the result and I hope someone will give it a try. You can find the recipe below this picture! INGREDIENTS: 1 large egg (room temperature) 85g strawberry puree* 90g self-raising flour 85g granulated sugar 1/4 teaspoon vanilla extract 1/4 teaspoon salt 12g vegetable oil 30g soft butter 1 drop of pink food colouring (optional) --- FILLING --- 150g greek yogurt Fruity Lucky Charms --- FROSTING --- 100g whipped cream Fruity Lucky Charms DIRECTIONS: Preheat oven to 350°F (180°C) and cover with parchment paper 2 or 3 16cm round pans. In a medium bowl beat together sugar and soft butter with an electric beater until creamy (3-4 minutes). Pour the oil and keep beating. Add the egg and vanilla extract and mix until combined. Alternately, add the flour mixture (flour + salt) and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree). Add 1 drop of pink colouring (if using) and quickly mix to make the batter all the same colour. Transfer this mixture into the prepared pans. Bake for about 10 minutes (if you are using 3 pans) or 15 minutes (if you are using 2 pans) or until a toothpick inserted into the center of the cakes comes out clean. Let them cool completely before assembling the cake. Assemble the cake: center the bottom layer on the serving plate, spread greek yogurt on top, sprinkle crumbled Fruity Lucky Charms cereal on top and stack another layer of cake on top of that. Repeat for the second layer. Frost the whole cake with whipped cream and garnish with more Fruity Lucky Charms cereal and/or strawberries. Enjoy :) RECIPE NOTES: *I highly suggest using strawberry puree made with frozen strawberries (partially thawed) here because it gives you a naturally pink colour to your batter and you won't need any food colouring to make it pink. If you don't care about the colour you can definitely use fresh strawberries though. I've used plain greek yogurt in the filling and whipped cream for the frosting and I think this was a great idea. Fruity Lucky Charms are pretty sweet so unsweetened yogurt is perfect to balance out the sweetness of the rest of the cake! I've made 3 thin cake layers but I would probably do 2 thicker layer next time because I think it's more enjoyable. I've adapted the recipe from here. Store the cake in the fridge if not eaten right away. RECIPE CARD: If you make it let me know! :)

Fudgy Chocolate Beetroot Cake

Fudgy Chocolate Beetroot Cake

Here we go again. Every year. Nobody cares about Valentine's Day but everybody's sharing something to celebrate love anyway. And I'm gonna do it too, because even though I'm not celebrating, I made the perfect heart-shaped cake last week and I need to share it 😍 It's a chocolate beetroot cake and I still can't believe that it tasted that good!!! It's fudgy, super chocolatey and even kinda healthy 😱😱😱 I swear you can't taste the beetroot but it just gives the best consistency to cake. I loved it. Oh! And of course I topped it with some Lucky Charms heart-shaped marshmallows to make it cuter and sweeter 😋 This is my advise for you: go buy a precooked beet at the grocery store and treat yourself with this cake, you won't regret it! Yes, you can share it with people you love, if necessary 🙃 INGREDIENTS: 120g all-purpose flour 21g cocoa powder 120g granulated sugar 3g baking powder 3g baking soda 1/2 teaspoon salt 110g beetroot puree* 80g warm water 64g applesauce 25g vegetable oil 1/2 teaspoon vanilla extract --- TOPPINGS --- 60g dark chocolate 40g almond milk Lucky Charms heart-shaped marshmallows DIRECTIONS: Preheat oven to 350°F (180°C) and line a 20cm heart-shaped silicone mould (or cover a 20cm spring form pan with parchment paper). Set aside. In a large bowl add all the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a hand whisk to remove any lumps. In a separate whisk together beetroot puree, applesauce, water, oil and vanilla extract. Add the wets to the dries and mix until just combined (see picture below). Pour the batter in the prepared mould/pan, even with a spatula and bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean. While waiting for the cake to cool down, make the chocolate cream. Chop dark chocolate into a bowl, pour soy milk and melt everything together in the microwave or on the stove with a double boiler. Mix until you get a creamy and pourable consistency. Pour the chocolate cream on the surface of the cake and garnish with Lucky Charms heart-shaped marshmallows. Enjoy :) RECIPE NOTES: *I bought cooked beetroot and made a puree in the food processor. If you have raw beetroots, boil them, make a puree and then weight it. The recipe itself is vegan but of course Lucky Charms heart-shaped marshmallows are not because of the pork gelatine 😭 so if you are vegan you can use heart-shaped sugar bites or any other decoration your heart desires 😄 You can store this cake in an airtight container for 3-4 days. I've adapted this recipe from here RECIPE CARD: If you make it let me know! :)

banner.png