Healthy Hazelnut and Coconut Cupcakes with Hazelnut Fudge Frosting: Gluten-Free, Vegan, Dairy-Free, Egg-Free, Corn-Free, Refined Sugar-Free!

 

Healthy Hazelnut and Coconut Cupcakes with Hazelnut Fudge Frosting: Gluten-Free, Vegan, Dairy-Free, Egg-Free, Corn-Free, Refined Sugar-Free!

Makes 12 Small Cupcakes

Ingredients:

Cupcakes –

• 1 ½  cups (150g) hazelnut meal / ground hazelnuts (can use almond meal if you like!)
• ¼ cup (21 g) unsweetened cocoa powder or cacao powder
• 1 teaspoon gluten free baking powder (recipe here)
• 2 tablespoons chia seeds (or 2 eggs if not vegan)
• 1 teaspoon vanilla extract
• 60 ml (1/4 cup)  coconut oil
• 60 ml milk (¼ cup) coconut milk (or your choice of dairy, almond or soy)
• 2 tablespoons maple syrup or rice malt syrup (or honey if not vegan)

Hazelnut Icing:

• 1/2 cup hazelnut butter
• 2 tablespoons softened coconut oil
• 2 tablespoons maple syrup or rice malt syrup (or honey if not vegan)
• 1/4 cup raw cocao powder or cocoa powder
• 1/8-1/4 cup unsweetened coconut milk
• Shredded coconut as desired for topping

Method:

1. Add chia seeds to 6 tablespoons of water, set aside for 15 minutes or until gel like.
2. Pre-heat over to 160C fanforced or 180C no fan and line pan with 12 small cupcake cases.
3. Combine hazelnut meal, cocoa powder and baking powder.
4. Add the soaked chia seeds, coconut oil, milk and sweetener in a seperate bowl.
5. Create a well in your dry ingredients and pour the liquids in the middle. Lightly mix until combined. Spoon into tin/cupcake cases..
6. Bake for 25 minutes until puffed and cooked through.
7. Allow to cool for 10 minutes in the pan.

For the frosting:

1. Combine all the ingredients and blend. Add more milk if needed. Spread on cupcakes and sprinkle with coconut. If you have extra you can use it as a dipping for strawberries or other fruit! Just warm it up a bit to make it softer, yum yum 🙂

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