Kelly's Kreations: Healthy Chocolate Cupcakes

Healthy Chocolate Cupcakes!

These are the tastiest and HEALTHIEST Cupcakes I've every had! 100% Guilt-Free!

INGREDIENTS:

Cupcakes

• 1 Bag Simple Mills - Gluten Free Almond Flour Mix, Chocolate Muffin & Cupcake
• 1 Egg
• 1/2 C Water
• 1 Tb Raw Coconut Oil
• 2 Tb Almond Butter
• 1 tsp Gluten free Vanilla Extract (optional)
• 10 Drops Liquid Stevia (optional)
• 1 Ripe Banana

Chocolate Icing

• 1/2 C Raw Coconut Butter (used Artisana, Organics)
• 2 Tb Almond Butter
• 1 Bar Santosha Chocolate
• 1 oz Banana Chips
• Handful of Maple Roasted Cashews
• Unsweetened Shredded Coconut
• Pinch Himalayan Salt & Pink Peppercorn (used Flavorgod)

INSTRUCTIONS:

Cupcakes

1. Preheat oven to 350° F
2. Combine Simple Mills Mix, egg, water, and vanilla
3. Melt coconut oil and almond butter until melted well, mix together and then pour in with batter
4. Mix well and add in optional sweetener
5. Spoon batter into greased or lined cupcake tins; fill each ~ 1/2 full
6. Place a slice of banana on each cupcake and then add another spoonful of batter covering the banana slice
7. Place in oven and bake 20 mins for cupcakes (12 mins for mini cupcakes) or until toothpick comes out clean

Icing

1. Melt raw coconut butter until almost fully melted. Then add in chocolate bar and almond butter, melt fully
2. Let cool and then ice cupcakes
3. Top with banana chips, maple roasted cashews and unsweetened coconut flakes (optional)

Fitting to Paleo and Clean Eating Lifestyles

• Gluten free, Dairy free, Soy free, Grain free, and Refined Sugar free (if leave out the banana chips)