Didn't think we'd make it through the run-up to Easter without a brand new mini egg recipe did you?
You’ve had the introduction to our friends at The Chocolate Makers, so why not sweeten the deal with the ultimate Espresso & Chocolate Chunk loaf recipe this Easter… with just 11 ingredients and a whole lot of Fairtrade and Organic, chocolatey-coffee goodness, this one is sure to sit front and center as a winner on your easter dinner set-up!
You will need:
- 3/4 cup vegan butter
- 3/4 cup oat milk
- 2 cups self raising flour
- 1 tsp baking powder
- 1 shot @crukafe espresso
- 1 vegan egg (aquafaba or flax egg will be fine)
- 1 bar @ukchocolatemakers Peru 80% chocolate
For the buttercream:
- 1/2 cup softened vegan butter
- 1 1/2 cups icing sugar
- 1 shot @crukafe espresso
- 1/2 tsp vanilla extract
Method:
Preheat the oven to 180C and line a loaf tin with parchment paper.
Add the vegan butter and oat milk to a saucepan and place on low heat until the butter has melted.
In a large mixing bowl, add the flour, caster sugar and baking powder. Mix to combine.
Pour the butter mixture into the dry ingredients along with the espresso and vegan egg and mix until completely combined and the texture is smooth.
Chop the chocolate into small chunks and fold 90% of it into the mixture (leave the rest for decorating).
Pour the batter into the loaf tin and bake for 50 minutes or until a skewer poked through the middle comes out clean.
Allow the loaf to cool completely before icing.
To make the buttercream, add the softened vegan butter to a mixing bowl. Add the icing sugar and mix for a few minutes until well combined.
Pour the cold espresso and vanilla extract into the buttercream and whisk until smooth.
Add the buttercream to a piping bag and decorate however you like.
Add some vegan mini eggs on top as well as the leftover @ukchocolatemakers bar.
Slice and enjoy!