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:
- 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!
- In a large saucepan combine the coconut oil, peanut butter, almond milk, sugar/stevia, cocoa powder and salt.
- Stir consistently over medium heat until it comes to a boil.
- Reduce the heat and simmer for 4-5 minutes, stirring occasionally.
- Once it has a thick, shiny, sauce-like consistency, remove from heat and add the vanilla.
- Add the oats to the pan and mix.
- 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.
- 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!
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