Gluten Free Chocolate Avocado Cupcakes
Easy
Prep 15 min Cook 35 min
I love a little bit of baking and I love it when I come across a recipe that’s healthy, quick and easy. These Chocolate Avocado Cupcakes are the perfect gluten free treat. They are delicious on their own, or warmed slightly and broken up served with a drizzle of melted chocolate and a spoon of my favourite coconut ice cream. Perfect for kids lunch boxes and they freeze well. If you need to whip up a gluten free celebration cake, try this recipe, covered with your favourite frosting.
Ingredients
- 1 large avocado, ripe and the flesh scooped out
- 1/2 cup medjool dates, pitted – about 7 dates
- 1 medium sized apple, peeled and cored
- 1/4 cup honey – you can also use any other syrup or 1/4 cup of low sugar substitute
- 1/2 cup almond flour
- 1/2 cup cocoa
- 3 eggs
- 2 tbs coconut oil
- 1 1/2 tsp vanilla essence
- 1/2 tsp salt
- 1/2 tsp bicarb soda
- 1/2 cup chocolate chips – your choice
Recipe Steps
Preheat the oven to 180c. fan forced
-
- Either grease a muffin tin or use paper patties papers.
- Combine all the ingredients in a blender, except the chocolate chips and bicarb soda.
- Add in the soda and chocolate and blend for a second to combine.
- Pour into greased tins or patties papers 3/4 full.
- Bake for 30 – 35 minutes until spongy.
- Cool before storing in an airtight container in the pantry, they will keep for up to a week. In the fridge for up to two weeks or freezing for up to 3 months.