Chocolate!

Gluten free and dairy free cupcakes…the original recipe had an avocado chocolate icing but this was just too way out there!

Ingredients

½ cup Almond flour
1 ½ cup Coconut flour sifted
1 tsp Potassium bicarb sifted
1 tsp ground Cinnamon
1 cup extra virgin coconut oil
1 cup Dutch cocoa powder sifted
1 cup water
¾ tbsp vanilla extract concentrate
3 eggs (70g)
3/4 cup honey
1 cup apple sauce (no added sugar)

Instructions

Preheat oven to 180°C (Fan-forced)

Add the sift flours, potassium bicarb and cinnamon into a large bowl.

Put the coconut oil in a sauce pan and melt on low heat. Add cocoa powder and water to coconut oil and whisk to combine until ganache like. Allow to cool slightly.

Add chocolate mix to dry ingredients. Using an electric whisk or stand mixer, combine until large crumbs form.

Mix vanilla, eggs, honey and apple sauce together in a bowl with a fork. Add wet mix to the chocolate mix and  combine. Should be slightly fluffy.

Line muffin tins with patty pans or simply spray with oil. Spoon mixture into the pans until about 1cm from top.

Put pans into oven and bake for 20-25 mins or until a toothpick comes out clean.

To serve

Allow to cool and serve with whipped cream and macerated strawberries.

To store

Place in ziplock bags and store in the freezer.

Credits – https://www.mamaknowsglutenfree.com/paleo-chocolate-fudge-cupcakes/