Choc Raspberry Cupcakes
Gluten, Dairy and Guilt Free!
Makes 12 cupcakes
Ingredients
- 1 1/4 cup of almond meal
- 3 tablespoons of coconut flour
- 1/2 cup of coconut sugar
- 1/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1/8 teaspoon of sea salt
- 2 tablespoons of coconut oil
- 1 cup of almond or coconut milk
- 1 teaspoon of vinegar
- 1 teaspoon of vanilla extract
- 1 tablespoon of honey
- 2 eggs, lightly beaten
- 1 cup of frozen raspberries
Method
- Preheat oven to 160 degrees. Grease a 12 holed cupcake tin.
- Place almond meal, coconut flour, coconut sugar, cocoa, baking powder and salt together in a bowl. Stir together and make a well in the middle.
- Melt coconut oil until liquid. To the milk, add vinegar and vanilla extract. Stir to combine.
- Pour liquids (including eggs) into the well and combine until just combined.
- Add raspberries and fold through.
- Spoon mixture equally into cupcake tin.
- Place in oven on middle or lower shelf. Cook for about 25 minutes or until the tops bounce when you press lightly.
- Take it out of the oven. Let it cool completely before carefully lifting it out of the tin.
- Bon appetit!?li>
The adventurous might like to top the choc raspberry cupcakes with:
Avocado Chocolate Icing / Mousse Dip
Ingredients
- 2 avocados, peeled and deseeded
- 1/4 cup of cacao powder
- 2 tablespoons of coconut oil
- 1/4 cup of coconut milk
- 3 tablespoons of coconut sugar
- 1-2 tablespoons of maple syrup or honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon of mixed spice
- 1/2 teaspoon of chilli powder (optional)
Method
- Place all ingredients in a bowl. Blend with a spatula (or electric mixer) until smooth.
- Serve as icing on cake/cupcakes or mousse dip with fresh fruit. Freeze it to make ice cream or eat its goodness all by itself!
-
Thanks to Chirotherapy for this great choc raspberry cupcakes recipe!
You could also try these snack and dessert ideas: Cheesecake and Chocolate Brownies.Do you have a favourite healthy snack or dessert you'd like to share?
