Vegan Apple Muffins
Recipe provided by Modi. Prep Time: 15 minutes. Cook Time: 20 minutes. Total Time: 35 minutes.
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Ingredients
- 700g Australian Sweet Potatoes, cut in half lengthways
- 2 teaspoons coconut oil
- 1 1/2 cups coconut milk
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch sea salt
- To serve: chopped macadamias or other nuts of choice
- CARAMEL:
- 2 tablespoons nut butter (peanut, almond, cashew or tahini for nut free)
- 1 tablespoon maple syrup
- 2 tablespoons coconut or almond milk
Method
- Preheat oven to 180C and line a baking tray with greaseproof paper.
- Rub sweet potatoes in coconut oil, place cut side down on tray and in the oven to cook 45minutes. Test with a skewer and if not quite cooked leave in oven for a further 15-20minutes then check again to ensure they are cooked through and soft.
- Once sweet potatoes are cooked, peel away and discard the skin, then roughly chop sweet potato so it can cool.
- Line a loaf tin with greaseproof paper as your ice cream tub, then blitz cooked sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, cardamon, nutmeg, cloves and sea salt in a blender until smooth.
- Pour into lined loaf tin and place in freezer to set for 5-6 hours or overnight.
- When ready to serve, remove from freezer and allow to thaw for about 10 minutes.
- Make the caramel by whisking together nut butter, maple syrup and nut milk in a bowl until smooth.
- Pop pieces of chai spice sweet potato ice cream in blender and blitz to a creamy ice cream consistency.
- Spoon chai spice sweet potato ice cream into small glasses, drizzle with caramel, sprinkle with chopped nuts if desired and serve.