Prep: 40 minutes, Cooking: 20 minutes. Total Time: 1 hour.

Serves 4.

You will need:

1/2 cup unsweetened almond milk
1/2 tsp apple cider vinegar
1/4 cup natvia sugar
40 ml canola oil
1 tsp vanilla essence
1/2 cup spelt flour or all purpose
40 ml or 1/6 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Plus:

3 tbsp coconut yogurt or cream
4 mini vegan waffle cones
60-70 g sugar free hazelnut chocolate or chocolate of choice, melted
1/3 cup crushed hazelnuts

Method:

1. Preheat oven to 180 degrees Celsius.
2. In a bowl, curdle the almond milk with the vinegar. Whisk in the natvia, oil, vanilla, and salt, and sift in the baking powder, soda, cocoa powder and spelt flour. Whisk again. Once mixed, divide between 6 cupcake patties and bake for 18-20 minutes.
3. Once cooked, let the cakes cool for 10 minutes, then remove from patties and using a fork, turn the cake into crumbs, Mix in the coconut yogurt, until the cake can be formed into balls.
4. Divide this mix into 4, and press into small waffle cones, making sure the top looks rounded.
5. Dip the cake end of the cone into chocolate, and sprinkle with hazelnuts. Let the chocolate set, and enjoy!