Recipes

Ingredients

• 140 g buckwheat flour (1 cup)
• 50 g almond meal (1/2 cup)
• 30 g raw cacao powder (1/4 cup)
• 3/4 tsp bicarbonate of soda
• pinch of sea salt
• 100 ml coconut oil, melted and cooled (1/3 cup)
• 3 tbsp coconut sugar
• 180 ml coconut milk (3/4 cup)
• 2 tsp apple cider vinegar
• 1 tsp vanilla
• 75 g (frozen) raspberries (1/2 cup)

Chocolate and coconut frosting:

• 240 ml coconut cream (1 can)
• 2 tbsp coconut flour
• 1 tbsp maple syrup
• 100 g dark chocolate
• Topping:
• fresh raspberries
• shredded coconut
• raw cacao nibs

Preparation

1. Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
2. Chop the dark chocolate and put into a small bowl.
3. In a pan mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
4. Pour the mixture over the chopped chocolate and stir until all melted.
5. Add the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
6. Preheat the oven to 190°C (170°C fan)
7. Line 12 hole cupcake tin with cupcake cases.
8. In a bowl whisk together buckwheat flour, ground almonds, cacao powder, bicarbonate of soda and salt. Set aside.
9. In a different bowl whisk together melted coconut oil, maple syrup, coconut milk, apple cider vinegar and vanilla. Add to the dry mix and stir together until well combined.
10. Finally fold in raspberries.
11. Spoon the mixture into your prepared cupcake cases and bake for about 25 min or until a cocktail stick comes out clean.
12. Remove from the oven once ready and leave to cool for 15 min before moving onto a wire rack leaving to cool down completely.
13. Frost with the chocolate and coconut frosting and sprinkle with your choice of toppings.
14. Store in a fridge for 2-3 days.

Enjoy!

Breakfast Snack