chocolate cupcakes with strawberry icing.

In a bowl combine:

  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 Tbs pecan meal
  • 1/4 cup coconut flour
  • 1/4 cacao powder
  • a pinch of dry vanilla powder

In another bowl, beat together

  • 1 tbsp of melted coconut oil
  • 3 eggs
  • 1/4 cup brown rice syrup
  • a couple of drops of stevia

then add 1/3 cup roughly chopped 70% lindt chocolate bar. 

Gently stir both bowls together, adding dry to wet.

Pour into a lined cupcake tin (my recipe makes 8 cupcakes)

Bake at 350 degrees for 15 minutes or until done.

Meanwhile, in a vitamix - whip 1/3 cup coconut oil (not melted) with a dash of almond milk, vanilla, honey and a handful of strawberries to taste. Place in the freezer for a few minutes to harden. 

Once the cupcakes have cooled, spread with icing. Top with chopped strawberries and dark chocolate shavings. 

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( I completely forgot to take a photo of the finished product....shoot)