This weekend I decided to venture out of the house with friends on a strawberry picking adventure. After a fun day of picking strawberries, I made it home with a large container of strawberries. I decided what goes better with strawberries than chocolate. Here is a fun way to incorporate the two flavors in a bite sized punch.
Recipe:
4 eggs
1 C almond meal
1/2 C + 2 tbsps unsweetened cocoa powder
1/4 C maple sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1 C unsweetened, all natural apple sauce
1/2 C maple syrup
1 C chopped strawberries
1 C coconut cream
2 tbsp maple syrup
- Preheat the oven to 350 degrees
- In a food processor, pulse the almond flour, cocoa powder, maple sugar, baking soda, and cinnamon until smooth
- In a small saucepan, cook on medium heat the maple syrup and 1/2 C of strawberries for about 5 minutes stirring constantly
- Then, int the food processor, add in the vanilla extract, eggs, apple sauce
- Then, add in the maple syrup and strawberry mixture to the food processor and pulse a few times until combined
- Grease a muffin tin
- Pour the batter into the muffin tin using a 1/4 C
- Bake for 25-30 minutes, until a toothpick comes out clean.
- While the cupcakes are cooking, put the 1 C of coconut cream and 2 tbsp of maple syrup into a stand mixer fitted with a whisk attachment
- Whip on medium to high speed for about 3-5 minutes until you get stiff peaks
- With a rubber spatula, fold the last 1/2 C of strawberries into the whipped coconut milk
- Once the cupcakes are cooled (~15 minutes), ice them with the strawberry coconut cream
