80g coconut flour
90g blanched almond meal (or pepita meal)
½ tsp bicarb soda
¼ tsp fine sea salt
6 large eggs
280g coconut oil or butter (at room temp or melted)
120g honey or pure maple syrup (can use less but cakes will be less moist)
100g almond milk (or milk of choice)
2 tsp vanilla bean paste or extract
150g cacao butter, roughly chopped
40g raw cacao powder or Dutch cocoa
50–60g honey or pure maple syrup (to taste)
1 tsp vanilla paste or extract
¼ tsp fine sea salt
130g coconut cream
1/2 cup chopped, roasted almonds or pistachios (opt)
Preheat oven to 170C. Line muffin trays with paper cups and set aside.
Place coconut flour, almond meal, bicarb soda and salt into TM bowl and mix 6 sec/speed 6.
Add eggs, melted coconut oil or butter, honey or maple syrup, milk and vanilla and mix 30 sec/speed 6. Scrape down sides of bowl with spatula and mix another few seconds until well combined.
Fill paper cups to almost full and bake in 170C oven for 20 mins or until skewer inserted in centre of cakes comes out clean. Set aside to cool while you make ganache.
Mix dry ingredients in a food processor or by hand. Add wet ingredients and mix well until creamy and smooth. Continue as above.
Place cacao butter into bowl and chop 8 sec/speed 8. Scrape down sides of bowl with spatula. Melt 5 mins/37C/speed 3.
Add cacao/cocoa powder, honey or maple syrup, vanilla, salt and coconut cream, and mix 1 min/37C/speed 3. Scrape down sides of bowl with spatula and mix another 1 min/37C/speed 3.
Melt cacao butter in a double boiler on the stovetop. Add remaining ingredients and melt and mix until smooth.
Spoon the melted ganache onto the cooled cupcakes, sprinkle with roasted nuts if desired, and place in fridge to set.
Store in airtight container at room temp for up to 2 days, or in fridge for a week, or in an airtight container in freezer for two months.
For best results, use “If You Care” baking cups, as they are non-toxic, and non-stick.
Makes approx. 18 regular sized cupcakes.
By Jo Whitton