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Imagine a recipe for some cute little French chocolate madeleines that are vegan, moist, light and soft but still with a subtle crunch. As good as fresh from the oven still after a couple of days.
Also, this recipe is one to be playful with when it comes to additional flavors. Would you try it? I suggest: Immediately! A batch for the whole week would be best.
When I baked these chocolate madeleines the first time, I had in mind a quick takeaway breakfast for the next day. What I wanted:
Loving finger food
We all favor chocolate here, but I wanted to make these madeleines a little more hearty. Not savory but still level down the full chocolate experience a little bit.
Thinking about French cuisine for me often comes around with thinking about Moroccan food and flavors. So the pairing chocolate, honey (or maple syrup) and sesame quickly unfolded. Especially if you are using honey, these little shell-shaped cakes will develop a slight sugary crunch. Add orange zests or oriental spices like Café d’Arab, and you are turning this simple treat into an exquisite dessert, best served with one big scoop of ice cream, some (vegan) cream topping and a good espresso or mocha coffee.
I hope you are already hungry now so let’s go straight forward. Here’s the recipe!
Of course you don’t have to prepare these chocolate madeleines vegan, but if you are in doubt a vegan madeleine recipe could work: Try it! And don’t forget to tell me what you think!
60 g coconut oil, melted, some more to grease your madeleine tin
20 g dark chocolate, melted + about 50 g more if you like to dip in your madeleines later.
125 ml (soy) milk
1 tbs. apple cider
1 shot of sparkling water
100 g grounded almonds
25 g corn flour
25 g oat flour
1/2 tsp. bicarbonate of soda
1/2 tsp. baking soda
6-8 tsp. honey, maple syrup or coconut sugar (depending on your sweet tooth
2 tsp. raw cacao
optional flavors like Café d'Arabe, oriental spices or orange zests
Preparing these madeleines is absolutely easy and done in no time.
Preheat your oven to 180 °C and put in a oven prove bowl or glass with coconut oil and chocolate to melt both slowly while heat is increasing (saves time and energy).
Fill all fluid ingredients in a bowl and set aside for about 5 minutes.
Grease the moulds of your madeleine tin with coconut oil and if you like, spread with fine breadcrumbs (and a little coconut sugar).
Take a sieve, fill in all dry ingredients (excluding your spices) and sieve them into a large mixing bowl. Add your activated soy milk and the melted chocolate-coconut-oil. Mix together quickly with a wooden spoon just until everything is well combined.
Fill in the moulds of your madeleine tin completely. They will rise a little bit but thats ok. Sprinkle with sesame and bake for about 20-25 minutes, depending on your oven.
Let them cool down on a cooling rack.
Meanwhile gently roast your sesame and melt more chocolate. Dip your madeleines in hot chocolate and sprinkle with roasted sesame.
Grab one as soon as the the chocolate isn't dripping anymore and ruin your clothes;-) Store what's left into an airtight tin box. They will sooth your sweet tooth still after a couple of days.
Enjoy! And don't forget to tell me if you like them as much as we did here!!!
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