Choc Coconut Cupcakes with Cacao Nibs
These are dead rich, don’t make these if you don’t love chocolate and have some serious tastebuds.
½ cup coconut flour
½ cup raw cacao powder
½ cup flax-meal or LSA
½ teaspoon Himalayan or mineral sea salt
½ teaspoon bicarb soda
1 cup rice malt syrup (low GI)
6 free-range eggs (trust me, you don’t want caged eggs)
½ cup extra-virgin coconut oil melted
1 teaspoon vanilla extract
1 cup rice malt syrup
100 g butter
3 heaped tablespoons cacao powder
Optional: 2 teaspoons Vital Just Reds powder (sneak in some antioxidants)
desiccated coconut (buy from a health store, the typical brands often sneak in refined sugar)
Preheat oven to 180 Celsius.
Sift and combine dry ingredients into a bowl.
Whisk wet ingredients in a seperate bowl.
Gently combine wet and dry mixture and pour into a standard lined cupcake tin.
Cook for 18 minutes. Allow to cool in the tin for a few minutes before moving to a wire rack to cool completely.
To make the icing, whip butter with an electric mixer until soft and fluffy. Add the rice malt syrup and whip till combined. Gradually add your cacao and just reds powder until mixture is thick and chocolaty enough to smooth over your cupcakes. Add more cacao if it needs thickening and a touch of almond milk if it needs to be thinner.
After covering your cupcakes with the ganache, sprinkle with desiccated coconut, cacao nibs and enjoy. xx