Chocolate Fudge Cupcakes

Gluten Free

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Gluten Free

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

INGREDIENTS

For cake:

1 can/400g/14 oz red kidney beans drained and rinsed

2 each Free range eggs

1/3 cup/30g/1 oz Cacao Powder

1/2 cup/90g/3 oz Natvia

1 tbsp/20ml Coconut oil melted

2 tbsp/40ml/1.4 oz Milk of choice

1 tsp vanilla extract or coffe granules

2 tsp baking powder

1 handful chopped dark chocolate or chocolate chips

For icing:

1 each small avocado

2 tbsp/14g/0.5 oz Cacao Powder

1/2 tsp Vanilla Extract

1/3 cup/36g/1.2 oz Natvia Icing mix

To mix Almond Milk

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.
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.

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!