Nut-free Chocolate Cupcakes
Prep Time
5 minutes
Prep Notes
I discovered this recipe a few years ago. It is a fantastic cake recipe and I converted it to a quick food processor, cupcake recipe! If you follow the link to the original recipe you'll find a delicious icing too, but I like this plain, and they're much more lunchbox friendly without icing.
They're great for school lunches as they're nut free, and they store really well in the freezer. Keep them in the school freezer for when there are birthday parties if you don't want your kids eating the processed stuff that's often brought in.
Cooking Time
25 minutes
Yields
12
Ingredients
4 eggs
180g coconut oil
1/2 cup coconut flour
1/4 cup raw cacao
1/2 cup honey
1 tsp bi-carb soda
1 tablespoon vanilla powder
Directions
- Preheat oven to 180 deg C
- Grease a 12 muffin tray (not necessary if you're using a silicon tray)
- Place all ingredients in a food processor and blend until smooth
- Fill muffin holes evenly
- Cook for approximately 25 minutes, or until a skewer comes out clean
Notes
nut-free, grain-free, dairy-free, gluten-free, refined sugar free, paleo, primal
Credit
The original recipe was from Kehoe's kitchen
http://kehoeskitchen.com/2013/08/28/best-ever-chocolate-mud-cake/#.W12jYrh9i00