Chocolate cupcakes

Makes 6 -8 cup cakes

Ingredients

Cake:

1.5 cups almond meal

1/4 cup cacao

1 tsp baking powder

2 eggs (vegan option below)

1 tsp vanilla

1/4 cup coconut oil melted

1/4 cup  Oat/almond milk

2 tbsp agave/ honey

Preheat oven to 180 degrees Celsius. Combine almond meal, cocoa powder and baking powder. Add the eggs, oil, milk and agave and mix well to form a smooth batter. Spoon into 12 small individual cupcake tins. Bake for 25 minutes until puffed and cooked through.

Chocolate frosting:

1 cup medjool dates

1/4 cup cacao

1/4 cup coconut oil, melted ( you can probably omit if you don’t have it)

1/2 cup water

Method: Blend all together and refrigerate until ready to spread.

DF, SF, WF, GF, V

VEGAN OPTION: Mash half a banana and add in place of the egg. Even if you are not a vegan – try it! We promise it tastes great!

Recipe: “In The Hip & Healthy Kitchen” our E-Recipe Book! Download it here!