Plate expectations: Vegan no-bake chocolate oat cupcakes

These are really quick to make and very more-ish.  Ideal for a lunch time snack, treat or serve as dessert.  Although vegan, you won’t realise it!

Method 

1. Line a 12-cup muffin tin with cupcake liners.
2. Place the tahini, cocoa powder, coconut oil, maple syrup, vanilla extract, cinnamon and salt in a saucepan.
3. Melt for 2 minutes, then stir until full combined and smooth, but not hot. Stir in the rolled oats.
4. Spoon about 2 tablespoons each into the cupcake liners and spread if necessary, to make flat biscuits in the bottom of the cups.
5. Top with sesame seeds and flaked sea salt.
6. Freeze for 20 minutes.
7. Store refrigerated or frozen.
8. Keep refrigerated as close as possible to serving.

Ingredients

• 3 tablespoons tahini
• 50g cocoa powder
• 5 tablespoons coconut oil
• 5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 150g rolled oats
• Flaked sea salt, for garnish
• Sesame seeds, for garnish

Preparation time: 20 minutes, plus 20 minutes freezing. Makes 12