There's something special going on between avocado and chocolate. When these two are together sparks fly, birds sing...cupcakes are born. I think it's safe to say that avocado and chocolate are the power couple of the food community. Unlikely, but boy, they sure know how to bring out the best in each other.
These little baby cakes are packed with chocolate-y goodness, are supremely moist, and majorly rich. Can they be vegan? No need for eggs, butter, or milk. That avocado, he really does do it all.
Chocolate Avocado Cupcakes:
(makes 18)
1 avocado
1 teaspoon vanilla
1/4 cup coconut oil, warmed
1 tablespoon apple cider vinegar
1/2 cup raw honey
1/2 cup coconut milk
2/3 cup cocoa powder
2 cups almond flour
1 teaspoon baking soda
1/8 teaspoon sea salt
Peel, pit, and mash the avocado. In a blender, puree the avocado, vanilla, warm coconut oil, vinegar, honey, and coconut milk. The result looks like one of those green super-food smoothies. But we're making cupcakes which, obviously belong in the health foods category, too.
In a large bowl, mix together the cocoa powder, almond flour, baking soda and salt. Fold in the avocado puree.
Grease cupcake tins, if not using cupcake papers, and fill with batter. Bake at 350 degrees F for 18 minutes. The cupcakes are done when a toothpick inserted comes out clean and angels sing.
Frost and gobble down a few. They're pretty hard to resist...
No comments:
Post a Comment