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Vegan Chocolate Clusters!

Vegan desserts need not be complicated or compromise on taste. My melt-in-your-mouth vegan chocolate clusters can be whipped up in just 10 minutes – perfect for those following a plant-based diet or have a dairy intolerance! Use your own home-made almond milk or store bought!

You will need:

Supa Mama ® Baking Paper
1 1/2 cups rolled oats
1 1/4 cup coconut oil (measured as liquid)
1/4 cup peanut butter
1/4 cup unsweetened almond milk
1 cup sugar (or 1tsp of liquid Stevia)
2 tablespoons cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract

To Make:

  1. Line a baking tray with my baking paper – this will ensure that your clusters can be lifted with absolute ease and keep your pan clean!
  2. In a large saucepan combine the coconut oil, peanut butter, almond milk, sugar/stevia, cocoa powder and salt.
  3. Stir consistently over medium heat until it comes to a boil.
  4. Reduce the heat and simmer for 4-5 minutes, stirring occasionally.
  5. Once it has a thick, shiny, sauce-like consistency, remove from heat and add the vanilla.
  6. Add the oats to the pan and mix.
  7. Scoop 2 tablespoons of the oat-and-chocolate mixture onto the baking paper. Shape into 5cm rounds and set in the fridge for an hour.
  8. Carefully remove from my baking paper and store in an airtight container in the fridge for up to 5 days.

Did you know that my baking paper is double sided? Scrape off any residue and save for later use!

Want to know more about how Supa Mama® #MakesItBetter? Read more about how you become an agent of change with every purchase.