PaleoAce » Recipes » Desserts » Recipe
Dark Chocolate & Almond Cupcakes
Almond & Chocolate Cupcakes
Ingredients (serves 6):
- 100 grams ground almonds (can also use whole blanched almonds)
- 2 tablespoons of manuka honey
- 1 tablespoon of organic virgin coconut oil (optional)
- 100 grams 95% dark organic chocolate
- 6 raspberries (optional)
How To Make It:
Mix the almonds and honey in a food processor, occasionally stirring to ensure even blending. After about 10 - 12 minutes the consistency will be dough-like. At this point you could add coconut oil and give it another mix. Divide the mixture into 6 cups placed in a tray.
Melt the chocolate (I use a porringer for this). Let it cool for 1 - 2 minutes and then poor over the almond mixture already in the cups. I at this stage placed a raspberry in the middle of each cupcake but this is optional. Place the cupcakes in the freezer for a minimum of 1 hour before serving. Enjoy as a treat after a hard training session or on special occasions...
Notes:
Tip: I use silicone cups because they are re-usable, can go in the oven, freezer and dishwasher and flex, allowing the cakes to be easily removed.