Recipe by
Nourish the Day
Makes 9 Cupcakes
Gluten Free
Ingredients
For cake:
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1 can/400g/14 oz red kidney beans drained and rinsed
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2 each Free range eggs
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1/3 cup/30g/1 oz Cacao Powder
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1/2 cup/90g/3 oz Natvia
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1 tbsp/20ml Coconut oil melted
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2 tbsp/40ml/1.4 oz Milk of choice
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1 tsp vanilla extract or coffe granules
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2 tsp baking powder
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1 handful chopped dark chocolate or chocolate chips
For icing:
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1 each small avocado
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2 tbsp/14g/0.5 oz Cacao Powder
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1/2 tsp Vanilla Extract
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1/3 cup/36g/1.2 oz Natvia Icing mix
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To mix Almond Milk
Method
- Blend everything (except chocolate) up in the food processor for 1-2mins until super smooth and velvety.
- Add chocolate and combine briefly.
- Spoon into a muffin tray lined with papers (makes 9 standard sized cupcakes)
- Bake for 15-20mins until set.
- Either eat straight from the oven or allow to cool and ice.
Icing:
- Combine all ingredients in a small blender/processor until completely smooth, adding enough almond milk to get it to the desired texture. Ice onto cupcakes when smooth.
