Healthy Chocolate Cupcakes
No flour, no sugar, low glycemic index, lots of fibre and protein, no bad fats!
Inspired by a recipe at Healthy Indulgences for a layered chocolate cake.
You will not believe the secret ingredient in these yummy cupcakes – it is BEANS! Trust me, no one will ever know that these are such a healthy treat.
Ingredients:
5 large eggs
1 1/2 c. cooked beans, drained
½ teaspoon stevia (I use NuNaturals pure stevia)
1 T. apple cider vinegar
2 tsp. pure vanilla extract
1/4 tsp. sea salt
6 T. cocoa powder
3/4 c. erythritol (all natural granulated sugar substitute – I used Z Sweet)
2 tsp. baking soda
6 T. coconut oil
Method:
Preheat oven to 325 degrees.
1. Put eggs, beans, stevia, apple cider vinegar, vanilla extract and sea salt in blender. Puree until smooth.
2. In medium size bowl, whisk together cocoa powder, erythritol and baking soda. Using hand held mixer, gradually add dry ingredients to coconut oil (which should be the texture of butter).
3. Add bean mixture to bowl and mix until smooth.
4. Fill paper or silicone muffin cups half full. This recipe makes 1 1/2 dozen cupcakes.
5. Bake 20 minutes or until toothpick comes out clean.
6. Let cool in pan 10 minutes then remove to cooling rack.
7. When cool frost (recipe below) and enjoy! I like to do this just before serving the cupcakes.
Frosting:
6 large, soft medjool dates and 2 T. flaked coconut soaked at least 1 hour in 1/2 c. water
1/2 c. agave nectar
2 T. raw cacao powder
1 T. vanilla extract
½ c. coconut oil
1/2 c. cashews, soaked several hours and rinsed
Method:
1. Put in blender cashews, dates plus coconut with the soaking water, 1/2 c. agave nectar and vanilla extract. Blend until smooth.
2. Add coconut oil and blend.
3. Gradually add cacao and mix until blended.
4. Pour into container and put in fridge to thicken, which will take several hours.
They didn’t rise a lot, but they are delicate and light.
Batter filled the cups about half way.