Mini wholemeal choc & nut cupcakes 

(makes 22 mini)

INGREDIENTS

  • 100g flax meal

  • 1 cup almond milk

  • ¼ cup water

  • 180g almond meal

  • 80g wholemeal flour

  • 4 tblsp coconut oil

  • 1 tsp vanilla extract

  • ½ cup coconut sugar

  • 1 ½ tsp baking powder

  • ½ tsp bicarbonate of soda

  • 1 can chickpeas

  • 40g coconut flour

  •  

  • Toppings:

  • 100g dark chocolate

  • cocoa nibs

  • peanut butter

  • crushed roasted almonds

METHOD

  1. Preheat oven to 180 degrees celcius

  2. Drain the chickpeas and save the water in a bowl, whisk the chickpea water with a blender until frothy and light and set aside

  3. Add the coconut oil to a bowl and melt in the microwave for 2 minutes

  4. In a large bowl mix all the other ingredients and add the melted coconut oil

  5. Mix well until all combined, then gently add the chickpea water to the bowl

  6. Fold it gently into the mixture and not rough mixing as you do not want to loose all the air out of it

  7. Once all mixed well spoon the mixture into cupcake cases (I use mini silicone cases)

  8. Bake in the oven for 25 minutes until just slightly browned, remove from oven and lay out on a large board to cool

  9. Melt the chocolate in a bowl and mix in cocoa nibs, then cover the tops of the cupcakes, then while still wet, sprinkle with crushed nuts, another option is to spread peanut butter on top of the cupcakes, or melt any other preferred flavoured chocolate to cover the top of the cupcakes

  10. Enjoy

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