Vegan Almond & Chocolate Madeleines with Sesame Seeds
Usually, madeleines are filled with butter, sugar, eggs and flour. But they don’t have to be! These little vegan madeleines are fluffy, chocolatey and beautiful when paired with roasted sesame seeds. Plant-based treats that feel indulgent but aren’t really!
Prep Time: 20 min
Baking Time: 20 min
Total Time: 40 min
Servings: about 14 madeleines
For this recipe you will need:
1 cup ground almonds
1/2 cup oat flour
1 tsp baking soda
pinch of salt
2 tbsp raw cacao
1/4 cup coconut oil, melted
1/2 cup unsweetened almond milk
1 tbsp apple cider vinegar
4 tbsp date syrup or maple syrup
1/4 cup 85% dark chocolate, melted
1/4 cup 86% dark chocolate, melted
2 tbsp black and white sesame seeds
- Preheat the oven to 180°C.
- In a bowl, combine the oat flour, ground almonds, cacao, salt and baking soda. You can melt the chocolate and coconut oil in the same pot, then let it cool down slightly before stirring it into the dry ingredients along with the soy milk, apple cider vinegar and maple syrup/date syrup.
- If you need, grease your Madeleine moulds with a bit of coconut oil (I used silicone ones so I didn’t have to), then fill them with the batter (almost all the way to the top of the mould – they will rise but not that much). Bake for about 20 minutes or until a knife comes out clean. Allow them to cool slightly before removing them from their moulds. (In case you do not have Madeleine moulds but want to use this recipe anyway, simply use muffin tins, use more batter and bake for about 25 minutes).
- Melt the remaining chocolate and with a spoon, apply chocolate to the tips of your Madeleines. Sprinkle with roasted sesame seeds and serve these little bites with your favourite tea, coffee or a steaming cup of matcha latte. Enjoy!