Choc Coconut Cupcakes
Be happy when you eat, and really be present, we can often eat on auto pilot and sometimes forget what we’re putting into our mouths. Make a meal with or for someone you love. Sit down and share that experience with them. Look at it as an experience because it is. Take note of the flavours and the textures. You’ll be better for it.
MAKES 15 CUPCAKES
1⁄2 cup coconut flour
1⁄2 cup raw cacao powder 1⁄2 teaspoon salt
1⁄2 teaspoon bicarb soda 1 cup coconut sugar
1⁄2 cup extra-virgin coconut oil, melted 6 organic, free-range eggs
100 g butter
3 cups coconut sugar
1 teaspoon spirulina
1⁄4 cup nut, quinoa or rice milk
1⁄4 cup organic desiccated coconut (for decorating)
Preheat oven to 180°C. Line a patty tin with paper cupcake liners.
In a medium-sized bowl combine coconut flour, cacao, salt, bicarb soda and coconut sugar. In a separate large bowl whisk the eggs and melted coconut oil. Add to dry ingredients and mix until well combined. Pour mixture evenly into cupcake liners. Bake for 15–18 minutes or until skewer inserted into the centre comes out clean. Cool for 5 minutes in tin, then remove and place on wire racks to cool completely. To make frosting, place coconut sugar in a mini food processor or spice grinder and whizz to a fine powder. Using an electric mixer, cream the butter in a large bowl until it is soft and pale. Gradually add the powdered coconut sugar while beating. Add the milk and spirulina and continue beating until well-combined.
Spread frosting onto cupcakes and sprinkle with desiccated coconut.
And when it comes time to sitting down and eating. Pause five seconds. I swear it makes it taste a million times better!