Emma’s pure cacao cup cakes with raw cacao and avocado mousse and raspberry and chia seed jam.

Tags

chocolate cup cakes, coconut flour, coconut milk, coconut sugar, cup cakes, gluten free, gluten free cup cakes, grain free, light and fluffy cup cakes, paleo, pure cacao cup cakes, raspberry and chia seed jam, raw cacao mousse, refined sugar free cup cakes, vegetarian

1/2 cup coconut flour
1/4 cup raw cacao powder
1 cup coconut milk (or other milk)
1/4 tsp baking powder
pinch of sea salt
1 tsp vanilla essence
1/4 cup unrefined coconut sugar (or sweetener of choice)
3 tbsns melted coconut oil
4 eggs
1tsp bi carb soda and 1 tsp apple cider vinegar mixed together at the last minute and folded in just before the mixture goes into the oven.

Pre heat oven to 165 degrees fan forced
Mix dry ingredients
In separate bowl, whisk egg, milk, vanilla and sweetener
Mix dry ingredients into egg mixture gradually
Add coconut oil
Before putting mixture into cupcake tin, react bicarb and vinegar separately and fold into mixture.
Bake for 15 mins.

Add jam between batter if desired or even one raspberry.

Top with RAW CHOCOLATE MOUSSE (blend 1 avocado, 2 dessert spns cacao powder, sweetener to taste and vanilla) and
CHIA SEED JAM (mix 1 1/2 cups raspberries with 3 dessert spoons chia seeds, sweetener and 1/4 cup water. Refrigerate for at least an hour until jam consistency)

Truly heavenly, light, fluffy and so delicious.