Recipe: Choc Raspberry Cupcakes

Choc Raspberry Cupcakes

Gluten, Dairy and Guilt Free!

Makes 12 cupcakes

Choc Cupcake

Ingredients

  • 1 1/4 cup of almond meal
  • 3 tablespoons of coconut flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of sea salt
  • 2 tablespoons of coconut oil
  • 1 cup of almond or coconut milk
  • 1 teaspoon of vinegar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of honey
  • 2 eggs, lightly beaten
  • 1 cup of frozen raspberries

Method

  1. Preheat oven to 160 degrees. Grease a 12 holed cupcake tin.
  2. Place almond meal, coconut flour, coconut sugar, cocoa, baking powder and salt together in a bowl. Stir together and make a well in the middle.
  3. Melt coconut oil until liquid. To the milk, add vinegar and vanilla extract. Stir to combine.
  4. Pour liquids (including eggs) into the well and combine until just combined.
  5. Add raspberries and fold through.
  6. Spoon mixture equally into cupcake tin.
  7. Place in oven on middle or lower shelf. Cook for about 25 minutes or until the tops bounce when you press lightly.
  8. Take it out of the oven. Let it cool completely before carefully lifting it out of the tin.
  9. Bon appetit!?li>

The adventurous might like to top the choc raspberry cupcakes with:

Avocado Chocolate Icing / Mousse Dip

Ingredients

  • 2 avocados, peeled and deseeded
  • 1/4 cup of cacao powder
  • 2 tablespoons of coconut oil
  • 1/4 cup of coconut milk
  • 3 tablespoons of coconut sugar
  • 1-2 tablespoons of maple syrup or honey
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of mixed spice
  • 1/2 teaspoon of chilli powder (optional)

Method

  1. Place all ingredients in a bowl. Blend with a spatula (or electric mixer) until smooth.
  2. Serve as icing on cake/cupcakes or mousse dip with fresh fruit. Freeze it to make ice cream or eat its goodness all by itself!
  3. Thanks to Chirotherapy for this great choc raspberry cupcakes recipe!

    You could also try these snack and dessert ideas: Cheesecake and Chocolate Brownies.

    Do you have a favourite healthy snack or dessert you’d like to share?

Try delicious Paleo Chocolate Brownie Bites

Paleo Chocolate Brownie Balls

This delicious Paleo Chocolate brownie recipe is a version of the one I found on Paleogrubs.com.
Where they used walnuts only, I decided to use mixed nuts. You can get a 250g or 500g bag of almonds, brazil nuts, cashews, hazelnuts, walnuts and pecans from the supermarket.

For a dessert or sweet snack this is hard to beat. This chocolate brownie mix is easy to make, delicious and nutritious. You know exactly what’s in it. There are no additives or preservatives. The nuts provide a good source of protein and healthy fats. The raw cacao is high in antioxidants. The only trouble you’ll have with these brownies is having them last long!

Ingredients

  • 250g of raw mixed nuts
  • 100g of pitted dates
  • 1 tsp of vanilla extract
  • 1/3 of a cup of raw cacao powder
  • A pinch of salt

Instructions

  • Add nuts and salt to a blender or food processor. Mix until the nuts are finely ground.
  • Add the dates, vanilla, and cacao powder to the blender. Mix well until everything is combined.
  • With the blender still running, add a couple drops of water at a time to make the mixture stick together.
  • Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm.
  • Store in an airtight container in the refrigerator for up to a week.

For other sweet deliciousness, please check out this Paleo Cheesecake recipe.