Chocolate Samoa Cupcake (grain-free)




  • 6 tablespoons cocoa (1 1/2oz)
  • 1/4 cup chia seed flour (1oz)
  • 1/2 cup tigernut flour (1 1/2oz or 40g) or any gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk, full fat (4oz)
  • 1/2 cup coconut sugar or sugar of choice (2 1/2oz)

Samoa topping

  • 3 large medjool dates, pitted and soaked
  • 1/2 cup coconut flakes
  • 2 tablespoons coconut butter
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract

Chocolate sauce

  • 4 tablespoons raw cacao powder
  • 4 tablespoons coconut oil, semi-solid
  • few drops of liquid stevia


  1. Make cupcakes first.
  2. Preheat 350 degrees.
  3. Combine the dry ingredients into a bowl.
  4. Stir in wet until batter is smooth.
  5. Scoop cupcakes into cupcake liners.
  6. This recipe makes 8 cupcakes.
  7. Bake for about 15 -16 minutes. Or until toothpick inserted in center comes out clean.
  8. Remove cupcakes carefully from pan to let cool on wire rack.
  9. As cupcakes cool make samoa coconut topping.
  10. In a food processor, place dates, water, vanilla and coconut butter into food processor.
  11. Pulse until it starts to form a smooth texture.
  12. In a large bowl scoop the coconut flakes and top with creamy date paste.
  13. Stir until well blended.
  14. Next, place coconut layer on top of chocolate cupcakes.
  15. Spread evenly.
  16. Next, in a small bowl make chocolate sauce by adding the cacao powder, coconut oil and stevia.
  17. Mix until mixture is smooth and add in as much sweetness as desired.
  18. Spoon chocolate sauce in pipping bag and drizzle over coconut layer.
  19. Use the leftover chocolate sauce for dipping each slice into if you would like additional chocolate.