This vegan chocolate cake just blows my mind. When it comes to desserts, I’m soooo picky. I prefer eating less but absolutely delicious sweet treats featuring high-quality ingredients such as brown & unrefined sugar and cream of the crop chocolate brands. Because this cake is vegan, you’ll need to use cocoa powder instead of regular chocolate, so make sure you’re opting for something real. I use cocoa powder from the brand “Hollands Best” (100% cocoa powder alkalized) and let me tell you….all the previous chocolate cakes I’ve baked in the past with real chocolate, eggs and other dairy ingredients can’t even compete with this one.
When dealing with pomegranate, you have got to get yourself mentally prepared. The pomegranate seeds are stuck deep inside the fruit and it requires quite a bit of patience to extract them. Never mind if it feels like eternity, it is so delicious that I don’t mind will be digging out the gold. Best of all, I use that time to meditate and be in the present.
I’ve never had a sweet tooth and I fear that I never will. When it comes to dessert, I am very picky and I only eat healthy dessert with as less cream/fat/sugar as possible (except for the sour candies I crave once in a while but every rule has its exception, right?). Since I see them all the time on Instagram, I have been very curious of trying this new trend of chia seed puddings and I have to say: I am very impressed! Chia seed puddings are very easy to prepare and the flavor combinations are endless.
In my search of new delicious muffin recipe ideas, I brainstormed and created this one which definitely reaches new heights 🙂 ! As you might have noticed, I’ve used almond powder quite often in my other muffin recipes and I needed a change! So I thought about using hazelnut powder which blends perfectly with dark chocolate.