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