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!
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.