If you love the combination of chocolate and coconut, then you’ll love these chocolate coconut cupcakes.
They make a great lunchbox snack, the perfect accompaniment to your morning tea, or a nutritious option when your afternoon cravings kick in.
The best part is that these cupcakes use quality ingredients, and opt for a natural sweetener instead of sugar, meaning you can enjoy these guilt-free.
Give this recipe a go if you’re looking for a satisfying and sweet treat that can be enjoyed at any time.
½ cup cacao powder
½ cup coconut flour
½ cup honey
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon apple cider vinegar
⅓ cup coconut oil (melted)
8 whole pecan nuts, for decoration
Preheat the oven to 180°C (350°F).
Combine all the dry ingredients in a bowl.
To the dry ingredients, add the honey, vinegar, eggs and melted coconut oil. (If your coconut oil is solid, melt it to a liquid form in the microwave for 20 seconds or in a small pot over a low heat on the stove).
Stir to combine all the ingredients well.
Pour the mixture into a greased muffin tray, being careful not to overfill each compartment – leave about one centimetre to allow the muffin to rise.
Bake for 20 minutes and allow cupcakes to cool on a wire rack after removing them from the tray.
The cupcakes are best stored in an airtight container.
This recipe was originally published in our article 3 healthy lunchbox snacks to take to work.