Grain Free Dark Chocolate Cupcakes. Recipe and photos The Luminous Kitchen
I figure if you’re going to eat something on naughty side why not bump up the goodness in the ingredient choice. This recipe, although grain and dairy free comes out so soft and moist. The way cupcakes should be. I used real cacao not the processed cocoa powder (although that will work fine in the recipe) and instead of chocolate chips, I used sweet cocao nibs that have been rolled in panella (an unrefined sugarcane juice treat common in South America. (feel free to use anything you like here)
Unrefined cocao powder is a superfood and rich in antioxidants. That’s what makes dark chocolate so good for you (hurray!) Why grain free? Well I like the challenge of finding ways to not use refined flours and sugars and although I can tolerate most grains I know just how many folks there are out there who can’t.
- 4 eggs
- ¼ cup maple syrup
- 1tsp vanilla essence
- ⅓ cup coconut oil
- ¼ cup coconut cream
- ¼ cup coconut flour
- ½ cup almond meal
- ⅓ cup cocao powder
- 1tsp baking powder
- ¼ tsp sea salt
- a handful of choc chips
- Set oven to 180C
- In your food processor, using a paddle blade, cream the eggs and coconut oil.
- Add the maple syrup, coconut milk and vanilla essence.
- In a separate bowl sift together the coconut flour, baking powder, almond meal and salt.
- Add the sifted dry ingredients to the wet mixture and mix together.
- Add the choc chips and mix by hand.
- Divide the mixture between 8 cupcake cups and bake in the oven for 18-20 mins
- They are ready when a toothpick comes out clean.
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