Low carb, refined sugar, gluten and dairy free, these rich velvety cupcakes are the perfect mid morning treat after a workout. Served with a cup of green tea with fresh ginger you can't go wrong!
For the cupcakes
2 cups almond flour
2 tablespoons coconut flour
3/4 cup cocoa powder
1/4 tsp Himalayan pink sea salt
1/2 tsp baking powder
1/2 cup of coconut yogurt, unsweetened
3 tablespoons of stevia
1/4 cup coconut oil (melted)
For the frosting
1 ripe avocado
3 tablespoons of raw cacao
2 teaspoons of good quality vanilla extract
3 tablespoons of Stevia
Preheat oven to 180. Mix all the dry ingredients together, then whisk in wet ingredients to make a smooth batter. Pop batter into a cupcake tin using an ice cream scoop and bake for about 25 minutes until the top is springy and the knife comes out clean.
Let cool completely. Make the frosting by adding ingredients in a food processor and pulse until smooth. Pipe on top of cakes.