 lover's delight. Adding some green not only makes this dessert rich and smooth, but full of antioxidants and healthy fats!
Mantra: <em>My relationship with food is heavenly.</em>
*Anti-cancer, *Anti-inflammatory, *Cell Protection data-pin-do=)
Creamy Chocolate Avocado Cupcakes
April 12, 2017
Good for you cupcakes? Oh ya, you better believe it! These cupcakes are a chocolate (and avocado) lover's delight. Adding some green not only makes this dessert rich and smooth, but full of antioxidants and healthy fats!
Mantra: My relationship with food is heavenly.
*Anti-cancer, *Anti-inflammatory, *Cell Protection
- Prep: 10 mins
- Cook: 10 mins
- Yields: 12 Cupcakes
Directions
Cupcakes
1Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
2Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3Puree avocado in food processor until smooth.
4Add maple syrup, soymilk, oil, and vanilla and blend until creamy.
5Whisk avocado mixture into flour mixture.
6Spoon into prepared cupcake cups and bake for 25 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely.
Glaze
1Blend tofu, syrup, vanilla, and salt in food processor until smooth.
2Add chocolate to tofu mixture blend until smooth.
3Transfer to bowl and dip tops of cupcakes into glaze, pulling straight up to form peaks.
Here’s a few of my favorite products for this recipe:
- Vegan Chocolate Chips: I like to use Enjoy Life's Semi-Sweet Chocolate Mini chips (they're dairy, gluten, soy and nut free!)
- All-purpose gf flour: Bob's Red Mill
- Cocoa powder: Navita's Naturals Cacao Powder
- Olive oil: organic Napa Valley's Naturals
- Hemp Milk: Make your own or I love Pacific Food's product.