Delight and indulge in these little gorgeous cupcakes of festive chocolatiness! As with all recipes there’s no need to hide these babies away just for Christmas or December they are for any time of the year – and a big favourite for all those looking to cut down a little on gluten, refined sugars and with just a little bit of naughtiness.
These mini cupcakes however are heavy (made with coconut flour) and pack more of a punch than your regular baked cupcake because they are very nutrient dense and therefore very filling. Play with the recipe – you can also sub some of the coconut flour for pea or hemp protein powder to make sure that these pack a fab pre or post workout punch without too much guilt….
I use bee products but you don’t have to if you are not eating animal products – your can sub the pollen and honey for coconut sprinkles and maple syrup.
Making the chocolate cupcakes
Makes around 12 muffins/cupcakes.
- 1 cup coconut flour
- 1 cup desiccated coconut
- 1/2 cup cacao powder
- 3/4 cup date paste (soak cup of medjool dates in water overnight then blend)
- 2 tablespoons agave/maple syrup or honey
- 2 teaspoons vanilla powder
- 1 teaspoon vanilla extract
- 1 cup activated pecans
- 1 tablespoon tahini
- 1 teaspoon warmed cacao butter or coconut oil.
Carefully blend all ingredients in a food processor on the S blade. Nuts first then dry ingredients then wet. When the mixture resembles chocolate dough mould into small muffin cases and keep in the fridge until ready to add the frosting.
You can also serve these warmed from the dehydrator or oven (do not put the frosting on while they are warm!)
Breathtaking. But these little beauties are heavy.
Making the Chocolate frosting
- 1 cup soft medjool dates (or any dates soaked overnight in water if so drain the water off)
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 1/2 cup filtered water (or soak water from the dates)
- 1 teaspoon lucuma
Blend all ingredients and using a pipe bag swirl onto cooled muffins. Decorate with chocolate buttons (Christmas chocolate recipe from A Raw Christmas without the added fruit and nuts) use a button mould or spoon ‘drops’ onto a baking tray. Alternatively you can grind some cacao nibs for a few seconds in a grinder and use these, or store bought chocolate drops. Sprinkle with bee pollen (optional) or coconut chips.
If you would like to make recipes like this with me why not join me at my Cookery School or any of my events.
Keeping it juicy & raw – and let me know if you make these – post your comments below I love hearing from you!