Makes 15 Cupcakes                                                              Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

 

 

Prepare ahead 

- place 1 can of coconut milk in the fridge over night

- soak 1/2 cup cashews, covered in filtered water, for 3 hours

 

Ingredients

 

Vanilla Icing

 

• 1 can coconut milk - full fat

• 1/2 cup raw cashews, soaked and rinsed

• 1 tsp. pure vanilla extract

• 1/2 vanilla bean, seeds only

• 1 Tbsp. unpasteurized honey or clear agave nectar

 

Cupcakes

 

Dry

 

• 1/2 cup almond flour

• 1/2 cup oat flour

• 1/2 cup coconut flour

• 1 Tbsp. potato starch

• 1/2 tsp. baking soda

• 1/2 tsp. celtic sea salt

 

Wet

 

• 1 cup coconut milk - So Delicious coconut milk beverage (not from a can)

• 1/2 cup unpasteurized honey or clear agave nectar

• 1 banana

• 1/2 vanilla bean - seeds only

• 1 tsp. pure vanilla extract

• 4 Tbsp. flax meal or ground flax seeds w/ 5 Tbsp. filtered water (egg replacer)

 

Chocolate Sauce

 

• 3 Tbsp. cacao or cocoa powder (cacao is raw)

• 1 tsp. pure vanilla extract

• 1 Tbsp. unpasteurized honey or clear agave nectar

• 4 discs of 4 tsp. cacao butter

 

What to do

 

1. Vanilla Icing - Open the can of coconut milk and place coconut cream into a pan on low heat, add vanilla, vanilla bean and honey. Stir to combine. Add to a blender with soaked cashews and blend on high until smooth. Pour into a freezer safe bowl and freeze for 1 hour. Take out of the freezer and mix with a hand held mixer. Place into a piping bag and refrigerate until ready to use.

 

2. Cupcakes - Preheat oven to 350° F (177° C). Combine flax meal/ground flax with water and let turn into a gel in the fridge for 10 minutes. Add dry ingredients to a large bowl and stir. Add wet ingredients to a blender and blend on high until smooth, don't forget about the flax in the fridge. Add wet ingredients to the bowl of dry ingredients and whisk to combine. Line a cupcake pan with 15 cupcake liners. Add batter to each cupcake liner. Bake for 25 minutes or until a tooth pick comes out clean. Leave in the cupcake pan for 10 minutes then place on a cooling rack. Once cupcakes are cool cut in half, add icing and drizzle with chocolate sauce.

 

3. Chocolate Sauce- In a medium sauce pan on the lowest heat, add ingredients, let honey and cacao butter melt, then turn off heat immediately. Whisk to combine ingredients. Drizzle on top of cupcakes and serve.