Halloween is upon us and it is one of my favorite holidays! I love going to a Halloween party and eating my share of mini chocolate bars BUT I also love to balance it with healthier Halloween treats that make my body feel good - like these gluten, grain and dairy free mini ghost cupcakes!
These are easy to make and are sure to be a hit at your Halloween shindig. I love making them for my dairy-free husband so he can feel part of the festivities too!
FULL RECIPE: www.foodfaithfitness.com/spoo...
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FULL RECIPE: www.foodfaithfitness.com/spoo...
INGREDIENTS:
For the cupcakes:
1/4 Cup Natural creamy peanut butter almond butter for paleo version
2 Tbsp Honey Agave for vegan version
1/2 cup lightly heaping Banana mashed (about 1 very large banana or 2 small) (137g)
1 tsp Vanilla extract
2 Tbsp Coconut flour 11g
1 Tbsp Cocoa powder
1/2 tsp Baking soda
1/8 tsp salt
For the coconut cream: *
1 13 oz Can Full-fat coconut milk chilled overnight
2 1/2 Tbsp Honey agave for vegan version
Mini dark chocolate chips for decorating (dairy-free for Vegan version)
DIRECTIONS
Preheat your oven to 325 degrees and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
In a large, microwave safe bowl, melt the peanut butter and the honey until the peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens.
Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add in the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
Add the coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processsor down to incorpoarte all the flour.
Fill the cavities of the muffin tin 3/4 of the way fill and smooth the tops out. Bake until the cupcakes have risen, the edges are lighytly golden and a toothpick inserted into the cneter of one comes out clean, about 18 minutes. Let cool completely in pan.
To make the frosting:
Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
Pipe the coconut cream onto the TOTALLY cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake.
DEVOUR.
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3 окт 2019
