Honey & Figs turns 2 today and there couldn’t be a better way to celebrate it than enjoying one of these delicious coconut chocolate chip pancakes, or, you know, seven… they’re healthy right??
Real talk here, I really cannot believe I’ve been writing this blog for two whole years now… It feels as if it was yesterday when I was wandering the house in the search of the perfect spot to take pics with my mother’s phone. Gosh, time flies when you’re having fun! Now if only it could go by this quickly when I’m doing maths revision… that’d would be nice.
One thing is for sure: not in a million of years could I be happier that I decided to take the step to write my own blog after months of silently stalking and drooling over the posts of talented bloggers such as Pinch of Yum, Top it with Cinnamon, Sallys Baking Addiction, Averie Cooks, Minimalist Baker, Chocolate Covered Katie and many, many more! I’ve feel so hashtag blessed that I belong in such a community of passionate people and that I’ve got to made so many incredible friends along the way, some of them I’m lucky enough to have met personally. Plus I’m also grateful for all the pancakes, cookies and pies I’ve got to eat for the sake of recipe developing too #priorities.
Thank you to all of you who have been following my journey, checking out (and trying out!) my recipes, leaving sweet comments on my posts, connecting with me through social media, putting up with my whiny posts and being so so so nice to me! Never would I have thought that I’d been making my dreams come true, working as a fotographer/stylist and writing my own recipe ebook – and you guys are the reason why! Thanks again for all the never-ending support I have received during these two wonderful years! I know I sound super duper cheesy right now (mmMMmmm cheeeeeese I want pizza), but I really mean this and I want to let you know that I’d send you all cupcakes and cookies if I could. Big hugs to you all, my foodie friends!
So many things have changed in the past two years: my photography skills (pheww thankfully, though I still have so much to learn!), my food philosophy and the way I write my posts and connect with people, which now, I may say, I enjoy so much more!
Some things still remain the same… mostly my hatred towards doing the dishes after a long session of recipe developing, my tendency to develope crush on long haired TV characters with a beard and a sword, and my less-than-stellar skills to decorate a cupcake (frosting is going to be the death of me I tell you).
I really cannot wait to see what the next few years have in store for Honey & Figs! Hope you guys want to be part of the journey as well!
May we talk cupcakes now?? ‘Cause these are SO worth having a chat about!
Do you guys dig the coconut + chocolate combo? I sure do! What a match made in heaven! These cupcakes are soft fluffy, tender and coconutty, and studded with pockets of melty dark chocolate… Are you drooling yet? Well, don’t forget about the creamy chocolate frosting. This stuff is to die for!
And would you believe they’re vegan? Yep! These might lack some eggs/dairy/honey, but they certainly not lack any flavor or fluffy texture! I’ve used flax eggs instead of eggs, almond milk in the batter and a plant-based cream cheese alternative for the frosting, but I’ve also included directions on how to make these if you can’t find these products… so there’s no excuse not to make these either! Plus you only need one bowl to make them. Yay for less dishes to do and more time to nap or go into a massive Game of Thrones binge-watching session!
I’d say go make them right now!
- 300 grams all purpose flour
- 170 grams sugar
- 15 grams baking powder
- 1 tbsp. vanilla extract
- 250 grams almond milk
- 15 grams vinegar
- 50 grams olive oil
- 2 flax eggs
- 100 grams shredded coconut
- 150 grams dark chocolate, chopped
- 500 grams vegan cream cheese
- 25 grams cacao powder
- 100 grams powdered sugar
- 50 grams dark chocolate
- Start by making the cupcakes since they need to cool off before you frost them.
- Whisk flour, baking powder, coconut and sugar in a bowl until combined.
- Add in vanilla, almond milk, vinegar, flax eggs and oil and mix with a wooden spoon until combined.
- Chop a dark chocolate bar and mix the chunks into the batter.
- Grease 16 cupcake tins very well and fill 3/4 of each one with batter.
- Bake at 180ºC (375F) for 15-20 minutes or until they look golden.
- Wait for them to cool before frosting.
- For the frosting, melt dark chocolate in a bowl and wait for it to cool a bit before mixing it with the rest of ingredients so there are no lumps.
- Whisk in room-temperature cream cheese and sugar in the bowl until smooth and combined.
- Add in cacao powder and whisk to combine.
- Frost cupcakes and dust some coconut on top if desired.
- 2 flax eggs = 2 tbsp. ground flax seeds + 90 ml. water (let it sit for 5 minutes)
- You can use 2 eggs instead but the flax version is better.
- If you cannot find vegan cream cheese (it's sold in health-food stores moslty but a lot of supermarkets carry it), the normal version works.
- I used a dark chocolate bar since vegan chocolate chips are hard to come by and also too expensive. Plus, the bigger the chunks the better!