You can still have fun without guilt... These cupcakes are gluten, dairy and sugar free. So that you can still have some “trick or treat” without spiking those blood sugar levels up.
Time: 30 min.
For the cupcakes
2 large eggs
¼ c. extra virgin coconut oil
½ c. cacao powder
½ c. raw honey
1 tsp vanilla extract
2 tsp baking powder
1/8 tsp baking soda
1/8 tsp sea salt
For the icing
1 c. raw sunflower seeds, soaked in water for 2-3 hours, then drained
½ tsp vanilla extract
2 tbsp. maple syrup
1/3 c. almond or coconut milk
2-3 unsweetened cocoa powder
1 tsp. Good quality turmeric powder
Small amount (few drops) of beet juice
For the chocolate sauce: ¼ cup of coconut oil, 1 Tbsp cacao, 2 Tbsp maple syrup, dash sea salt
For the cupcakes:
Preheat oven to 350° F. Prepare muffin pan with six cupcake liners.
In a large mixing bowl with a stand or hand mixer, beat eggs, coconut oil, cacao, honey, vanilla, baking powder, baking soda and salt. Mix until combined, but don't over-mix.
Pour batter into cupcake liners.
Bake for 20 min or so until the tops are firm to the touch and a toothpick comes out clean. Allow cupcakes to cool before adding the icing.
For the icing:
After the seeds have soaked for 2 hours, combine all ingredients in a high-speed blender and blend until smooth. Start with a small amount of beet juice and add more. Dollop onto cupcakes once cool.
To prepare chocolate sauce, melt coconut oil, then add cacao powder, maple syrup and sea salt. Mix well. Pour into small ziplock bag and pipe onto each cupcake in a spiral. Use a knife or toothpick to pull lines from the center to the outside of the icing, creating a spiderweb design.
Credits: Ariel Richards