- First, prepare the topping for the carrot and chia cupcakes: whip the coconut cream and sweeten. Read how to do that here . Let the cream cheese soften at room temperature or on a radiator and carefully fold into the cream. Put in the refrigerator.
- Preheat the oven to fan 180°C.
- Mix the dates with the oat milk until there are no more bits left. Empty into a bowl, add the rest of the ingredients and mix well.
- Pour into muffin cases and bake for 25-30 minutes. Test with a skewer. Leave to cool.
Pour the coconut cream into a pastry bag and decorate the cooled muffins, garnish with violets. Done!
Many thanks to Veganblatt for this delicious recipe.