Grain-Free Chocolate Cupcakes

³ Description

Grain-free and nut-free chocolate cupcakes with a naturally sweetened frosting made from cashews and banana. Perfect amount of sweetness with a soft crumb.

² Ingredients

•  2 medium Egg
•  1 tsp Baking Soda
•  1 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
•  24 serving (serving = 1 tsp) Madhava Coconut Sugar
•  4 serving (serving = 1 tbsp) 365 Chia Seed
•  1 serving (serving = 1 tsp) Bob's Red Mill Double Acting Baking Powder
•  1 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
•  1 serving (serving = 1/4 cup) Trader Joe's Raw Pumpkin Seeds
•  2 serving (serving = 3 tbsp) Dagoba Organic Chocolate Unsweetened Cacao Powder

q Directions

Preheat oven 350 degrees.
In a large bowl place dry ingredients into bowl and mix together. Then add wet ingredients. Stir together. Batter will be thick, yet runny. Scoop into cupcake liners.
Bake for about 16-20 minutes.
Frosting
First soak cashews for about one hour. And rinse them well.
Then place cashews into a blender, add in banana, maple syrup and beet juice if using to make pink
Begin to blend.
Once cupcakes are cool, swipe frosting over cupcakes! And if you want to make heart shaped hearts on your cupcakes, again we used a heart shaped cookie cutter to be our guide. Just place cookie cutter on cupcakes and fill with frosting.
This frosting is on the thin yet thick side. So a little delicate.
Enjoy!
Store cupcakes in refrigerator and remove to bring to room temperature before eating.
Makes 9 cupcakes!

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