Chocolate Avocado Christmas Reindeer Cupcakes!
vicky_blossomhealth
2020-12-12
Chocolate Avocado Christmas Reindeer Cupcakes!
Free from gluten, dairy, soy and refined sugar.
If you make this recipe don’t forget to tag me in your creations on FB or Instagram @thehappyhealthyunicorn 🙂
PREP TIME
COOK TIME
TOTAL TIME
COURSE
SERVINGS
INGREDIENTS
Makes around 8 cupcakes
Cupcakes –
1 cup cashews
2 tablespoons of ground flax seeds
1/3 cup coconut oil
1/3 cup honey or maple syrup
2 eggs
1 teaspoon baking powder
2 tablespoons cocoa powder or cacao powder or carob powder (caffeine free)
Frosting
3/4 cup cashews
3/4 cup dates
1/2 teaspoon of salt
3 tablespoon or more of milk of choice
2 tablespoons of coconut oil
1 avocado
3 TBSP cocoa powder or cacao powder or carob powder (caffeine free)
Decorations:
8 dates cut in half for ‘antlers’ – snip down the dates four times to create thin strips
8 raspberries for ‘noses’
Coconut butter and blueberries for ‘eyes’
Other equipment you will need:
A large bowl
A blender
Measuring cups
Measuring spoons
INSTRUCTIONS
Preheat your oven to 180C/ 350F/gas mark 4
Start by blending all of the dry cupcake ingredients on high speed until a fine flour forms
Pour this into a bowl
Now Blend all of the wet ingredients
Add back in the dry and blend again until combined thoroughly, but don’t over blend
Pour into cupcake cases around 3/4 full
Bake for around 20-22 minutes
Leave to cool on a wire rack before decorating
Now blend all of the frosting ingredients together until smooth and creamy
Use a spoon or piping bag to frost the tops of the cakes and then place eyes, a nose and antlers on each one.
Enjoy!!
Note: