22/06/2020
Delicious, healthy no-bake gluten-free chocolate cupcakes!😋
RECIPE👇 These healthy Double Chocolate Chip Cupcakes don't require any baking! They're also egg-free, dairy-free, nut-free, refined-sugar-free and gluten-free. I've made these in raw food classes in the past and they always went down really well. They taste insanely good and, unlike those light and fluffy sponge cupcakes with sparkly sugar frosting, these are packed with real superfood goodness 😁
In raw food recipes avocados are used in place of butter or cream to create a thick and creamy consistency. Avocados have amazing health benefits, but make sure your avo is ripe, meaning it should yield slightly when squeezed gently. And you won't taste them once they are blended with other ingredients.
These cupcakes are quite dense, rich, very chocolaty and quite filling. And yes, you CAN eat one for breakfast 😏
Makes: Aprox 6-8 small cupcakes
You will need: Food Processor, silicone cupcake cases , spatula, spoons
Ingredients for the Cake Base:
60 g / ¾ cup Gluten-free Oats
60 g / ¾ cup dried unsweetened Coconut (dessicated)
8 soft pitted Dates (If too hard soak in hot water for half hour & drain)
120 ml / ½ cup Nut Milk or Water
4 tbsp Raw Cacao Powder (or Cocoa powder)
1 tsp Vanilla Extract
Pinch fine sea salt or Himalayan salt
Ingredients for the Buttercream Frosting:
30 g / ½ cup Cacao Powder (or cocoa powder)
120 ml / ½ cup Maple syrup
1 tbsp melted Coconut Oil
Pinch salt
1 ripe Avocado
Garnish suggestions: Raw Cacao Nibs, dark Chocolate Chips, shredded coconut, goji berries, chopped nuts, hulled h**p seeds, fresh strawberries or raspberries.
Method for the Cake Base:
1. Grind the Oats and Coconut together to a fine powder in the food processor.
2. Add the Cacao powder and blend again briefly before adding the rest of the ingredients.
3. Process again until a dough forms. If it feels a little dry, add a tiny bit more water or milk. You will need to stop the machine a couple of times to scrape down the sides with a spatula so everything is well mixed.
4. Divide the dough evenly out into the cupcake cases and smooth down using a teaspoon. Fill them to about ½ to ¾, depending of the size of the case.
Set aside in the fridge while you make the buttercream frosting. No need to clean the bowl of the processor, but if it's very messy give it a quick wipe.
Method for the Frosting:
1. In the food processor blend together all the ingredients until you get a silky smooth creamy consistency.
Again, you will need to stop the machine a couple of times to scrape the sides down with a spatula.
2. Spoon the buttercream on top of the cupcakes using a teaspoon. Use the back of the spoon to create swirls on top.
3. Garnish with the cacao nibs or chocolate chips.
Return the cupcakes to the fridge to set for a couple of hours.
Eat straight from the silicone mould or gently peel away to reveal the whole cake and serve on a plate.
These will keep for several days in a sealed container in the fridge, or up to a month in the freezer.