I don’t know about you, but Easter always brings about feelings of, well, chocolate. You cannot go to the grocery store without being bombarded by it nowadays. And honestly, all my memories of easter include some form of chocolate. I have always had a sweet tooth so it is no surprise one of the things I missed the most on AIP was chocolate. Yes, there was carob, which does not taste the same, but does the trick.
I have not made a lot of treats lately, due to being sick, so with spring here I thought it was the perfect time to create something sweet. These cupcakes are truly cupcakes, which I have personally not had in many years. And they work well with both carob and my newly reintroduced … chocolate. These cupcakes taste even better if they are eaten the day after being in the fridge for a day – trust me!
I even bought a cute little travel cup to try out… and I hear it worked really well…
- ¼-1/2 c coconut sugar
- ½ c coconut oil
- ½ c tiger nut butter
- ½ c pumpkin or applesauce
- ½ c water
- 2 tbsp gelatin
- ½ c tiger nut flour
- ½ c cassava flour
- ⅓ c cocoa (or carob)
- ¼ tsp baking soda
- ½ c enjoy life chocolate chips*omit if on stage one elimination
- dash of sea salt
- 1 can full fat coconut milk, chilled
- ¼ c cocoa (or carob)
- ¼ c coconut sugar, processed finely
- preheat oven to 350 deg.
- melt coconut oil
- mix oil, sugar and tiger nut butter
- meanwhile make gelatin eggs. heat water over medium heat, and gelatin and allow to bloom. mix well with whisk until frothy.
- add to mixer with pumpkin, flours, cocoa, baking soda, salt and chips
- mix well.
- mixture will be firmer like cookie dough.
- bake for 25 minutes.
- allow to cool on counter completely before frosting.
- ice cupcakes by scooping cream from can of coconut milk out into food processor, with cocoa and sugar and blend well.
*shared on the AIP Recipe Roundtable #165 at Phoenix Helix