A sexy dessert featuring chocolate and maca – the combination of these two aphrodisiacs are sure to get you in the mood! Plus, these mini cupcakes are totally moist, fluffy and decadent. No one would have a clue that they are good them!
Wet ingredients:
1 tablespoon ground chia; mixed with 1/4 cup water
1 1/2 ripe banana
2 tablespoons coconut oil
½ cup walnut butter
2 teaspoon s vanilla extract
1 cup almond milk
½ cup coconut sugar
Dry ingredients:
1 cup brown rice flour
½ cup cooked quinoa
3 tablespoon maca powder
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
½ teaspoon salt
chopped walnuts
Raspberry frosting:
1 cups Raw cashews
1/4 cup maple syrup
1 cups raspberries
Almond milk
For the Cupcakes:
Preheat the oven to 350 F.
Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form.
Mash banana in large bowl then add oil, nut butter, vanilla and milk and stir to mix. Add the rest of the ingredients and mix until well incorporated.
Grease rubber mini muffin tins with coconut oil. Drop in batter and bake 25 -30 minutes, until toothpick comes out clean.
For the frosting:
Add all ingredients to high power blender (such as vitamix or blendtec) and blend until smooth. Add a splash of Almond milk just to blend the ingredients but frosting should be thick.
Transfer to piping bag and pipe onto cupcakes.
These look great! Can I sub a different flour for the brown rice flour? I don’t have any on hand, but I do have oat, Bob’s Red Mill GF all-purpose, almond, or coconut.
Yes!! I’d definitely use the Bob’s Red Mill GF all-purpose for this recipe. The almond may be too dense and coconut too light. enjoy!