Gluten-free Chocolate & Blackberry Cupcakes

These gorgeous Gluten-free Chocolate & Blackberry Cupcakes are to die for. They're super moist, packed with protective antioxidants and topped with a healthy sugar-free icing. These little beauties are perfect for a healthy afternoon tea treat or high tea.

Gluten-free, dairy-free

Gluten-free Chocolate & Blackberry Cupcakes


1 cup almond flour
1/3 cup coconut flour
¼ cup cocoa powder
1 tsp baking soda
Pinch sea salt
2 Tbsp chia seeds
¼ cup cold pressed coconut oil, melted
¼ cup milk of choice (coconut, almond)
3 Tbsp raw honey or 100% pure maple syrup
2 organic eggs
1 tsp pure vanilla extract or paste
2 large ripe bananas, mashed
½ cup sliced blackberries
Chocolate icing:
8 medjool dates, remove pit
¾ cup milk of choice
3 Tbsp raw cacao powder


Method:

  1. Preheat oven to 180*C. Grease and line a cupcake tin with baking paper.
  2. In a large bowl mix together dry ingredients, almond flour, coconut flour, cocoa powder, baking soda, sea salt and chia seeds.
  3. In a smaller bowl combine coconut oil, milk, honey, eggs, vanilla and whisk well.
  4. Pour wet ingredients into dry and gently combine.
  5. Gently mix through mashed banana and blackberries.
  6. Spoon mixture evenly into your cupcake tin and put in the oven for 30-35 mins, until a skewer comes out cleanly from the centre.
  7. While your muffins are cooking make the icing. Add sliced dates, milk and cacao to your food processor and blend until well combined.
  8. Pour mixture into a small saucepan over a medium heat. Cook for around 5 minutes, stir continually, until it thickens. Transfer your icing to a bowl and place in the fridge to cool.
  9. Make sure your muffins are cool before icing. After icing each muffin, decorate with fresh blackberry in the centre. Then enjoy!
    Makes 10 muffins.

TEA PAIRING: These gorgeous gluten-free chocolate blackberry cupcakes go perfectly with a pot of Bodhi Organic Black BeauTEA or Masala Chai.

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Lisa Guy

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