Can you believe these super delicious and rich “truffle cupcakes” are completely healthy, non-dairy, and gluten free?!?
As my first written recipe for this blog, I think it is safe to say that I’ll be using this realm of ingredients as I bake with most of these all of the time. All of my concoctions are always gluten-free, non-dairy, healthy, and real, but they may vary: sometimes I like baking completely vegan, sometimes I like baking raw vegan. It depends! Anyway, enjoy these rich-tasting but light chocolate truffle cupcakes and a chocolate nut-icing.
I figured that this concoction turned out to be not so cupcake-esque, but it tasted more like a truffle with the rich flavor.
Coconut flour is a dense and dry flour, which is why they seem very “light”. It makes them much crumblier, but the eggs certainly make up for it.
You could easily make these vegan by substituting the eggs for a chia seed egg (chia seeds sitting in nut milk or water for about 20 minutes), and substituting the honey for coconut sugar or maple syrup.
The icing is my favorite part of this dish, because it tastes so rich and it’s so easy!
NON-DAIRY GLUTEN FREE CHOCOLATE TRUFFLE CUPCAKES WITH A CHOCOLATE NUT ICING
Prep-time: 20 minutes / Cook-time: 20 minutes / Total time: 40 minutes
Non-dairy, gluten free delicious, healthy, real, rich, and light chocolate truffle cupcakes that can easily be turned vegan (read above for substitutions). Serves 16 truffle cupcakes.
- 2/3 cup coconut flour
- 1/2 cup cacao powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Himalayan pink salt
- about 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut oil
- 2/3 cup raw honey
- 2 tablespoons nut butter (I used peanut butter)
- 2 tablespoons coconut oil
- 2 tablespoons cacao powder
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees F and grease 2 mini-cupcake sheets with coconut oil.
- Melt the 1/2 cup coconut oil in a saucepan on the stove if not melted already. Meanwhile, in a large mixing bowl, stir together all of the dry ingredients.
- Add the melted coconut oil, honey, vanilla, and eggs. Stir completely to get a cookie-dough-like texture. You may want to add a splash of water or nut milk if the consistency is too dry.
- Spoon out enough dough to fill into the coconut oil greased cupcake sheet (about a tablespoon) and put in the oven!
- While the cupcakes are baking in the oven, grab a small to medium-sized bowl. Melt the coconut oil in a saucepan if not melted already. Add and stir together the nut butter, cacao powder, maple syrup, and melted coconut oil. Put aside in fridge for 20 minutes.
- Take out the cupcakes after they have been in for 15 minutes, and check to make sure they are good to go with a toothpick. Set them aside to cool.
- Take out the icing after it’s been in the fridge for about 20 minutes, give it a final stir, and frost the tops of the cupcakes.