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Lenten dessert with must, linen and dark chocolate

Lenten dessert with must, linen and dark chocolate

In a bowl mix the dry ingredients: flour, baking powder, baking soda, sugar, salt, cocoa powder and flax seeds.

Then add the liquid ingredients: oil, mineral water, must and apple cider vinegar.

Mix everything very well, about 10 minutes.

Preheat the oven to 175 degrees,

We place the silicone forms in the tray, then the muffin papers.

Fill each form (about 3/4 of the capacity), sprinkle the chocolate cut into pieces and bake the tray until the muffins swell and pass the toothpick test.

Let cool and serve.

Good appetite!

Fasting chocolate muffin

The fasting period is not a very pleasant one, if we refer to the dishes we can prepare and to their taste. If you have also faced this problem, you must know that you can also prepare delicious foods when meat is not allowed to be present on your list of ingredients. If so far we have talked about dishes such as fasting mushroom pickles and peppers stuffed with vegetables, it's time to remember sweets. So today we are going to talk about muffins with fasting chocolate.

Here are the steps you need to follow to enjoy this wonderful dessert!

Muffins with mango and chocolate

Muffins with mango and chocolate from: white flour, black flour, salt, baking powder, milk, mango puree, oil, yogurt, egg, chocolate flakes.


  • 1 1/2 dogs white flour
  • 1/2 cup black flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 3/4 & # 8211 1 cane puree of mango
  • 2 tablespoons oil
  • 1/4 cup Greek yogurt
  • 1 or
  • 1/2 cup chocolate flakes

Method of preparation:

Combine dry ingredients and wet ingredients separately. Mix the wet ingredients with the dry ingredients and the chocolate flakes until combined. Grease a muffin tray.

Fill in each form. Sprinkle chocolate flakes on top, then bake and bake for 25-30 minutes at 200C. Allow to cool, then serve.

Ingredient Post Black Forest Cake

Wet black rock post

  • 200 g flour
  • 200 g caster sugar
  • 30 g cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 240 ml coconut milk
  • 75 ml oil
  • 1 teaspoon vanilla extract (or essence)
  • 2 tablespoons freshly squeezed lemon juice
  • 300 g whipped and sweetened vegetable cream
  • a jar (200 g) Maraschino cherries in syrup
  • 100 g of fasting chocolate flakes

7 delicious and easy to prepare fasting desserts

During Lent we often wonder what desserts to prepare. Fruits and dark chocolate are not always enough for our appetite. That's why we offer you seven easy-to-prepare, healthy and delicious recipes, one dessert for each day of the week.

We start with a fasting blackberry recipe, we continue with apple muffins, banana and chocolate pudding, caramelized apples, Mexican donuts, so that later we can enjoy a pineapple and orange sherbet, easy to prepare and very tasty. In conclusion, we propose a more extraordinary recipe, but absolutely delicious: the carrot cake.

Post blackness

& frac34 cup of cocoa powder
2/3 cup oil
& frac14 cup of water
1 cup sugar
& frac34 cup of soy milk
1 teaspoon vanilla or a sachet of vanilla sugar
1 cup flour
1 teaspoon baking powder
optional - hazelnuts or walnuts can be added.

Method of preparation
Preheat the oven to 175 degrees C. Grease a 22 x 32 cm tray with oil or margarine.
Mix the cocoa powder, vegetable oil and water in a bowl. Mix the sugar, then the soy milk and vanilla and mix. Add flour and baking powder, continue to mix until it becomes a fine paste.
Bake in the preheated oven for 35 minutes, until it catches a crust and until the edges start to harden.

Apple muffins


1 cup and a quarter cereal flakes (corn flakes or whole grain flakes)
1 cup and a quarter of flour
1/3 cup brown or white sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 cup and a quarter of apple juice
& frac14 cup of melted margarine
1 sachet of vanilla sugar
1 apple - peeled, cleaned of seeds and cut into pieces

Method of preparation

Preheat the oven to 190 degrees C. Grease the muffin tins with oil or margarine.
In a bowl, mix the cereal flakes, flour, sugar, cinnamon and baking powder. Stir and add the apple juice, melted margarine, vanilla and apple pieces. Put the mixture in the muffin tins.
Bake at 190 degrees C for 25-30 minutes.

Pudding with bananas and cocoa

1 banana, cut into pieces
300 grams of tofu
& frac14 cup of powdered sugar
5 tablespoons cocoa powder
3 tablespoons soy milk
1 ground cinnamon powder

Method of preparation
Put banana, tofu, sugar, cocoa powder, soy milk and cinnamon in a blender, until you get a puree, a fine paste. Place in individual serving bowls and refrigerate for 1 hour before serving.

Caramelized apples with cinnamon


2 cups water (approx. 250 ml X2)
2 cups of sugar (approx. 227g x2)
3-4 tablespoons of cinnamon
6 medium sour apples - peeled, cleaned of the core and cut in half
Fresh mint

Method of preparation

In a large saucepan or pot, over medium heat, bring water, sugar and cinnamon to a boil, stirring constantly until the sugar dissolves. Reduce heat and carefully add the apple halves. Let cook, without covering the pan, for 8 minutes.
With a spoon, transfer the apples to a serving plate and pour the syrup over. The dessert can be served hot or cold. It can be decorated with mint.

Mexican donuts


1 cup of water
2 & frac12 tablespoons white sugar
& frac12 teaspoon of salt
2 tablespoons oil
1 cup flour
frying oil
& frac12 cup of white sugar (or to taste)
1 teaspoon cinnamon

Method of preparation

In a small skillet, over medium heat, combine water, 2 tablespoons and a half of sugar, salt and 2 tablespoons of oil. Boil the mixture and remove from the heat. Add the flour until the mixture forms a coca ball.
Heat oil for frying, so that there is enough oil to cover the donuts. Put the dough in a pasta bag or in the mincer and remove long strips of coca. Fry until golden and drain the excess oil on the napkins.
Combine & cup of sugar and cinnamon. Pour the donuts through this mixture.

Pineapple and orange sherbet

& frac12 cup of water
& frac12 cup of sugar
2 cups orange juice
1 tablespoon lemon juice
1 can of pineapple compote (pieces of pineapple)
2 teaspoons orange peel

Method of preparation
In a medium saucepan, put water and sugar and simmer over medium heat until the sugar dissolves.
In a blender, mash the pineapple with the canned syrup until it becomes a fine cream. Transfer to a metal bowl and add the syrup, lemon juice and orange juice, plus lemon peel. Put in the freezer until it hardens a little, but not completely frozen.
Process the mixture again in the blender or with the hand mixer until it becomes very fine. Put the mixture in the freezer until it becomes firm, for another 2 hours.

Carrot cake


2 cups wholemeal flour
1 tablespoon and a half of ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
& frac12 teaspoon of salt
1 cup and a half of hot water
& frac14 cup of flax seeds
2 cups white or brown sugar
4 teaspoons vanilla (or 4 sachets of vanilla sugar)
& frac34 cup of dried currants or raisins (optional)
6 carrots, grate
& frac12 cup of almonds (optional)

Method of preparation

Preheat the oven to 175 degrees C. Grease a 22 x 32 cm tray or cake tin with oil or margarine. Mix in a bowl the wholemeal flour, cinnamon, ground cloves, baking soda and salt until smooth, set aside.
Put hot water in a bowl and sprinkle with flax seeds. Stir for a minute until the flax seeds begin to absorb water and the mixture thickens slightly. Add the sugar and vanilla until dissolved, then add the dried currants, carrots and almonds. Add the flour mixture prepared earlier, then put in the already prepared tray.
Bake in the preheated oven, try with a toothpick and, if the toothpick removed from the dough is clean, it means that it is ready. Let the pan cool for 10 minutes and then remove the cake from the pan.

Muffins with cherries and dark chocolate

Muffins with cherries and dark chocolate from: eggs, sugar, flour, butter, frozen cherries, from cpmpot or preserved in jars, baking powder, pasteurized sweet milk, dark or household chocolate, oil, colored dragees.


  • 6 eggs
  • 200 g sugar
  • 200 g flour
  • 200 g butter
  • 100 g of frozen cherries, from cpmpot or preserved in a jar
  • 1 teaspoon baking powder
  • 4 tablespoons pasteurized sweet milk

For the glaze:

Method of preparation:

Beat the egg whites with the sugar until you get a hard foam, in which you gradually add the egg yolks, baking powder and diced butter. Mix with the mixer until you mix the composition, then gradually incorporate the sifted flour, alternating with cold milk.

After you have homogenized the dough, put the drained and finely chopped cherries and mix again, gently. To bake the composition, you can opt for silicone molds or a tray with truncated cones, special for muffins, in which you put special baking papers for this kind of dessert.

It is better to bake the muffins in special baking paper, as this also has the role of keeping the muffins fresh for several days, preventing the dough from drying out. In each form of silicone or baking paper, put composition so as to fill two-thirds of its volume.

Place the molds in the oven over low to medium heat (160-180 ° C) for about 30 minutes. Melt the chocolate in a bain-marie or in the microwave and mix it with the oil.

After the muffins have cooled completely, grease them with a uniform layer of lukewarm chocolate and sprinkle small cheerfully colored dragees to the delight of your school. Keep them cold or in the refrigerator to harden the glaze.


Muffins with cocoa and cherries & # 8211 recipe from fluffy fasting muffins & # 8211 Fast and delicious cakes for those who do not eat eggs, butter or milk & # 8211 vegan muffins with cocoa and cherries & # 8211 fasting muffins with cocoa and cherries.

Fasting muffins they are prepared quickly and easily, with simple ingredients. If they have flavors and fruits, then we have real delicious delicacies that you can eat for breakfast, you can take in a package or they can be a sweet snack for any time, when you want to take your portion of sweet.

The muffins with cocoa and cherries are fluffy and very delicious. You wouldn't even think they don't have eggs, butter or milk, they are so good!

Another fasting recipe with a fluffy and very tasty top is that of cake with cocoa and nuts. You can find it posted in this link. You will find all the fasting dessert recipes in one post, which you can see here. I hope it will help and inspire you, because I have prepared almost 70 recipes.

The recipe is cheap. The only more expensive ingredient is the natural vanilla essence, you have the rest of the ingredients at home and it doesn't cost much: flour, sugar, black cocoa, baking powder and water. I did not use vegetable milk, but if I had chosen to use one I would have put an assortment with a neutral taste: soy or rice. Maybe from oats or quinoa with rice. I use the Isola brand and buy it online.

I had cherries in the freezer and thawed them, then let them drain in a strainer. it is important not to leave liquid during baking, otherwise the texture will not be the right one.

Fasting cakes use baking powder or baking soda as a growth agent. No need to exaggerate, especially in the case of baking soda, which has a strong taste.

I hope that the picture with the section is convincing and will make you want a simple, quick, fluffy and delicious dessert.

I leave below the list of ingredients and how to prepare for muffins with cocoa and fasting cherries:


20 g black cocoa powder

20 ml of sunflower oil

1 teaspoon natural vanilla essence

To make fasting muffins with cocoa and cherries, I started by thawing the fruit, which I then left in a strainer to drain.

In a bowl I mixed the flour with the salt, the baking powder, the sifted cocoa and the cinnamon powder and I mixed them until the composition was homogenized. In another bowl I mixed water with oil, vinegar and natural vanilla essence. I put the sugar in the liquid medium and mixed it with a spoon so that it melts.

I poured the liquid over the solid ingredients, mixed well, then divided the dough into muffin tins lined with baking paper.

I filled them up to 3/4 of their volume, then I put the wallpapered cherries on the side where the pips were removed with flour.

I had 16 cherries, but I put 1, 2 or 3 fruits in the 8 muffins obtained.

I baked them in the preheated oven at 180 ° C for 20 minutes. I think they were ready in 18, but I didn't check.

I let them cool a bit, then ate them with gusto.

I invite you to follow me on the YouTube channel

Until the muffins cool, prepare the icing to decorate

1. Beat the butter with the sugar and cream cheese until you get a fluffy and light icing.

2. Separate 1/4 of the glaze, which you keep white, and add the red dye to the rest of the glaze.

3. Put the red icing in a pos, equipped with a large, round tip, and the white one in another, equipped with a large star tip.

4. Form a red spiral, with a tip, on each muffin.

5. Around the base, at the base, a star of white icing, representing the edge of the hat, sprites. Then splash a star on top of the red hats to mimic the white tip.

Fasting muffins with cocoa and cherry jam

The muffins are simple but good-looking and delicious sweets. Even if they are made in the fasting version, they remain a nice presence on the table, and if we choose the ingredients properly, they can turn into a very good dessert. These muffins came out very fluffy and fragrant. Tasting them does not feel that they do not contain eggs and dairy products, so I warmly recommend you to make them even if you are not fasting.

240 gr flour
120 gr old sugar
1 pinch of salt
2 teaspoons baking powder
240 ml of mineral water
80 ml oil
2 tablespoons coconut
100 gr cherry jam
20 gr cocoa
1 teaspoon vanilla essence

50 gr dark chocolate
1 teaspoon oil
candied cherries

Preparation time: 30 min. Baking time: 30 min. No servings: 12

In a bowl, mix the flour with the sugar, salt and baking powder. Separately mix the oil with mineral water and vanilla essence. Combine the two compositions and mix lightly. We divide the composition into two parts. In the first half we put coconut. In the other half we add cocoa and cherry jam.

Preheat the oven to 180 degrees and line a muffin tin with baking paper. We put a spoonful of the white composition in each form of muffins and then a spoonful of the cocoa composition. Bake the muffins for 25-30 minutes, or until they pass the toothpick test. Remove the muffins on a grill to cool.

Melt the dark chocolate in a bain marie together with a teaspoon of oil and then glaze the muffins with it. On top garnish with coconut flakes and candied cherries. Enjoy!

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