Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛

Chocolate Coconut Cupcakes

2016-04-29 15:39:20

Yields 6

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. 1/3 cup coconut flour
2. 1/3 cup shredded coconut (I used unsweetened but you can use sweetened if you like)
3. 1/4 cup cocoa powder
4. 1 tsp baking soda
5. generous pinch of salt
6. 2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
7. 1/2 cup maple syrup
8. 1/3 cup melted coconut oil
9. 1 tsp vanilla extract
10. 3 tbsp dairy free milk (I used almond milk)

Instructions

1. Preheat oven to 350.
2. In a food processor, combine the coconut flour, shredded coconut, cocoa, baking soda & salt
3. Slowly add the chia mixture, maple syrup, coconut oil, vanilla and dairy free milk
4. Combine until completely smooth
5. Prep a muffin pan with 6 liners
6. Use a 1/4 cup and scoop mixture into cups
7. Bake for about 25 minutes
8. Let it cool for about an hour

HappyGut http://www.happygut.ca/

Top with my coconut milk whipped cream frosting and some shredded coconut. 🙂