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Chickpea Choc Chip Functional Cupcakes

Chickpea choc chip functional cupcakes (makes ~12)

Yield
12 cupcakes (approximately)

Ingredients

wet

  • 1 can Chickpeas (rinsed)
  • 1/3 cup Maple syrup
  • 2 tbsp Melted coconut oil
  • 1/4 cup Almond butter
  • 1/4 cup Tahini
  • 1/3 cup Plant milk (I used organic almond)
  • 1 tsp Vanilla extract

dry

  • 3/4 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • null null Celtic salt (pinch)
  • null null Black pepper (pinch)
  • 1 tsp Cinnamon
  • 1 tsp Turmeric

add-ins

  • null null Chopped @wholeearthanz milk chocolate (stevia-sweetened)

coconut cream glaze

  • null null Chilled coconut cream (thick part)
  • 1–2 tbsp Maple syrup
  • 1 tsp Vanilla
  • null null Icing sugar (optional)

Directions

  1. 1

    Preheat oven to 180°C

  2. 2

    Blend wet ingredients until smooth

  3. 3

    Stir in dry ingredients

  4. 4

    Fold in chopped chocolate

  5. 5

    Pour into lined tray

  6. 6

    Bake 20–25 mins

  7. 7

    Cool before icing