Chocolate Samoa Cupcake (grain-free)
chia seed flour (
tigernut flour (
) or any gluten-free flour blend
coconut milk, full fat (
coconut sugar or sugar of choice (
large medjool dates, pitted and soaked
raw cacao powder
coconut oil, semi-solid
few drops of liquid stevia
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Make cupcakes first.
Preheat 350 degrees.
Combine the dry ingredients into a bowl.
Stir in wet until batter is smooth.
Scoop cupcakes into cupcake liners.
This recipe makes 8 cupcakes.
Bake for about 15 -16 minutes. Or until toothpick inserted in center comes out clean.
Remove cupcakes carefully from pan to let cool on wire rack.
As cupcakes cool make samoa coconut topping.
In a food processor, place dates, water, vanilla and coconut butter into food processor.
Pulse until it starts to form a smooth texture.
In a large bowl scoop the coconut flakes and top with creamy date paste.
Stir until well blended.
Next, place coconut layer on top of chocolate cupcakes.
Next, in a small bowl make chocolate sauce by adding the cacao powder, coconut oil and stevia.
Mix until mixture is smooth and add in as much sweetness as desired.
Spoon chocolate sauce in pipping bag and drizzle over coconut layer.
Use the leftover chocolate sauce for dipping each slice into if you would like additional chocolate.
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