This amazing recipe comes from Eli Brecher - check out her website for even more delicious recipes!
Eli is a recipe developer, food stylist and soon-to-be Registered Nutritionist. Having lived with Crohn’s all her life, Eli's mission is to help make nutrition less stressful for anyone with autoimmune or digestive issues, and to show just how delicious healthy eating can be!
115g oat flour
60g date syrup
60g peanut butter
1/4 tsp sea salt
150g vegan cream cheese
80g peanut butter
140ml pomegranate juice
85g dark chocolate
1 tsp coconut oil
Add all base ingredients to a bowl and use your hands to mix together until combined and a cookie dough consistency forms.
Divide the cookie dough between 8 cupcakes cases and use your fingers to press the dough into the cases.
Add all centre ingredients to a bowl and whisk with a fork until completely smooth.
Pour the centre mixture between the 8 cases and place in the freezer while you melt the chocolate.
Melt the chocolate and coconut oil together over the stove on a low heat, then pour this over the top of each cupcake case.
Sprinkle over dried rose petals for decoration (or flakes almonds / dried raspberries etc) and freeze for 20 mins before serving.
Keep in the freezer but defrost for 15 mins before serving.
I used Pomegreat (100% pure pomegranate juice) for a pop of colour, natural sweetness and a boost of potassium in each treat.