1 Cup Almond Flour
1 Tablespoon of Sugar of your choice (I used organic maple sugar)
1/2 tsp. aluminum free baking soda
1/2 tsp. sea salt
1 Cup of Enjoy Life chocolate chips or dairy-free, sugar-free dark chocolate
1/2 cup of coconut milk
1/4 cup of coconut oil
1/2 tsp. organic vanilla
2 organic eggs
1 Tbsp. cinnamon
Frosting of choice or Barney Butter Cocoa + Coconut almond butter
Preheat oven to 350 degrees. Line your cupcake pan with liners.
Combine dry ingredients in a medium sized bowl. This will be your almond flour, cinnamon, baking soda, sea salt, and sugar. Heat chocolate and coconut milk in a small sauce pan over medium-low until completely melted. Mix in a metal bowl with eggs, vanilla, and melted coconut oil stirring together until well mixed. Add to dry ingredients and stir until batter is formed. Pour into lined muffin cups, about 2/3 full, and bake for 20 minutes or until a toothpick comes out dry.
Cool completely, frost and enjoy!
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 whole egg
6 tablespoons egg whites
Dash of vanilla extract
1 teaspoon cinnamon
1/4 cup coconut oil, melted
1/4 cup honey
1/4 cup Almond Breeze, Coconut Milk, or water, etc.
In a medium bowl, combine all of the dry ingredients.
In a large bowl, whip together eggs, oil and honey until frothy. This will help keep the muffins light and allow them to rise.
Fold in the dry ingredients.
Line a cupcake pan with tin cupcake liners and fill a little less than half full.
Bake at 375 degrees for 20 minutes.
Cool and serve with "Buttercream" frosting.
1 cup dark chocolate chips or cacao nibs
1/2 cup coconut oil
pinch of sea salt
dash of vanilla extract
In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache
1/2 cup dairy-free dark chocolate chips or cacao nibs
1/4 cup grapeseed oil
1 Tbsp. honey
1 Tbsp. vanilla
pinch sea salt
Melt the chips with the oil in the microwave for 1 minute. Stir until smooth. Stir in honey, vanilla and salt. Frosting will be very loose. Dip each cupcake top into the glaze. I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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