Coconut Flour Chocolate Cupcakes

Name: Coconut Flour Chocolate Cupcakes
Total time: 30 min
Yield: 12
Ingredients: 0.5 cup Coconut flour; 1 teaspoon Baking soda; 3 tablespoon Cocoa; 0.25 cup Sesame; 2 tablespoon Olive oil; 0.75 cup Maple syrup; 1 teaspoon Vanilla extract; 2 Chicken eggs; 1 cup Coconut milk

Delicious and healthy chocolate, gluten-free cupcake. A wonderful dessert for holidays and everyday life. You can serve it as a separate dish for breakfast, or take it with you on trips, to work and school. It will especially please your children) Pairs perfectly with tea, freshly squeezed juice, fruit drink and coffee.

52

17898

Eva Brown

Author of the recipe

Calories

162Kcal

Protein

4gram

Fat

10gram

Carbs

8gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

0.5cup

1teaspoon

3tablespoon

0.25cup

2tablespoon

0.75cup

1teaspoon

2

1cup

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Heat the oven to 180 degrees. Grease baking pans with oil.
STEP 2
Combine all ingredients and mix with a mixer until smooth. A small clarification: the ingredients list sesame as there is no tahini on the product list. You can buy tahini paste or make it yourself. Add sesame seeds calcined until golden brown into the grinder and grind until smooth, add a little olive oil and lemon juice and mix in the same grinder. Store the paste in the refrigerator.
STEP 3
Place in molds and place in the oven (180-190 degrees) for 25-30 minutes.
STEP 4
Our cupcake is ready! Enjoy your tea!