Chickpea Choc Chip Functional Cupcakes

Name: Chickpea Choc Chip Functional Cupcakes
Yield: 12 cupcakes (approximately)
Ingredients: 3/4 cup Almond flour; 1 can Chickpeas (rinsed); null null Chilled coconut cream (thick part); null null Chopped @wholeearthanz milk chocolate (stevia-sweetened); 1 tsp Baking powder; 1/3 cup Maple syrup; 1–2 tbsp Maple syrup; 1 tsp Vanilla; 2 tbsp Melted coconut oil; 1/2 tsp Baking soda; null null Celtic salt pinch; 1/4 cup Almond butter; null null Icing sugar optional; 1/4 cup Tahini; null null Black pepper pinch; 1/3 cup Plant milk (I used organic almond); 1 tsp Cinnamon; 1 tsp Vanilla extract; 1 tsp Turmeric

Chickpea choc chip functional cupcakes (makes ~12)

Yield: 12 cupcakes (approximately)

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Chickpea-based cupcakes with maple-sweetened batter, almond flour, spices, and a coconut cream glaze.

Ingredients

Scale

wet

dry

add-ins

coconut cream glaze

Directions

1
Preheat oven to 180°C
2
Blend wet ingredients until smooth
3
Stir in dry ingredients
4
Fold in chopped chocolate
5
Pour into lined tray
6
Bake 20–25 mins
7
Cool before icing

Filed underDesserts

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