This recipe was created by Janice Chan, and was originally gluten and grain free only. I made several modifications, and now it is both gluten and dairy – free. These cupcakes are very moist and are a great alternative to the gluten and dairy loaded cupcakes. Enjoy!
Ingredients:
- 1 Can of Chickpeas
- 4 Eggs
- 1 Teaspoon of Vanilla Extract
- ¾ – 1 ½ Cup of Sugar
- 1 ½ Teaspoon baking powder
- 5 Tablespoons coconut oil
- 2-3 Tablespoons of Cocoa Powder
Directions:
- Preheat the oven to 350 degrees F and line a muffin pan for 15-16 cupcakes.
- Rinse and drain the chickpeas.
- Combine the chickpeas, eggs and vanilla extract in a food processor until smooth.
- Add 3/4 cup of sugar and baking powder, and pulse to blend.
- Place the coconut oil in a microwave safe bowl. Heat until all the oil is melted, pausing to stir every 20 seconds. Add the cocoa powder to the melted oil and combine well.
- Add the melted coconut oil and chocolate mixture into the food processor, and blend until smooth. Scrape down the sides with a spatula to make sure all the chocolate is completely mixed with the chickpeas. You may need to add more sugar at this point to make the mixture slightly sweeter depending on your preference (approximately 1/4 cup to 3/4 cup).
- Pour the batter into the cupcake liners, filling them almost to the top.
- Bake for 22 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
- Cool the cupcakes in the pan for a couple of minutes before transferring them to a wire rack.
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Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, please contact Elisha Cook for more information.