We had a going-away party for a fellow crossfitter and Laura brought a tray of these wonderful chocolate cupcakes topped with fluffy white frosting. Someone asked what was in them and my boyfriend replied "Heaven!" as he shoved the last of one into his mouth.
Well, Drew, here is the recipe!
Well, Drew, here is the recipe!
Flourless Chocolate Cupcakes
1 ½ cups dark chocolate chips 73% cacao
½ cup almonds
3 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)
1 ½ cups dark chocolate chips 73% cacao
½ cup almonds
3 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt
- Place chocolate and almonds in a food processor
- Grind until the consistency of coarse sand
- Pulse in eggs, grapeseed oil and agave
- Then pulse in vanilla and salt
- Spoon batter into cupcake tins
- Bake at 350° for 12-15 minutes
- Cool and frost with Whipped Cream Frosting
- Serve
Makes 10 cupcakes
Whipped Cream Frosting
1 cup heavy cream
2 tablespoons agave nectar
1 cup heavy cream
2 tablespoons agave nectar
- Place the cream and agave in a large (and if possible deep) bowl
- Whip with a hand blender until stiff peaks form
- Spread over cupcakes or cake
- Serve
Recipe from http://www.elanaspantry.com/
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