Easy Healthy Vegan Gluten-Free Chocolate Cupcakes
These healthy chocolate cupackaes with cashew frosting have no flour, eggs or butter and are 100% plant based.
Ingredients
- BLACK BEAN CUPCAKES:
- 13 oz/1 can / tin / 240g cooked drained & rinsed Black beans
- 3 tbsp Cocoa powder
- ½ cup / 40 g ground Oats
- 2-4 tbsp Maple syrup/date syrup / or any sweetener
- 6-8 pitted dates
- 2 tbsp melted Coconut oil or Coconut butter
- 2 tsp Vanilla extract
- ½ cup / 80g of Chocolate chips / chunks
- ½ tsp Baking powder
- pinch of Salt
- CASHEW VANILLA FROSTING:
- ¾ cup / 100g raw Cashew nuts
- 2 tbsp melted Coconut oil or Coconut butter optional
- 2 tbsp Maple syrup/date syrup
- 1 tsp Vanilla extract
- 2-4 tbsp water just enough to blend smooth.
Instructions
- Preheat the oven to 350 F / 180 C.
- Place everything for the bean muffins apart from the chocolate chips/chunks in a food processor and blend until smooth. You can use a blender if you don’t have a food processor but it will need to be blended in batches.
- Stir in the ½ cup / 80g of chocolate chips and then spread out in a lined muffin pan.
- Bake in the oven for 16-20 mins until a knife comes out clean.
- Blend all the cashew frosting ingredients together then place in the freezer for 5 mins. It should then be a consistency where it doesn’t pour but is still spreadable. If the frosting is too runny, stir in some more melted coconut oil and chill.
- Spread frosting on top of the cooled black bean cupcakes. Garnish with some chocolate shavings.
- They are delicious while warm and gooey but still taste amazing cold and these healthy chocolate muffins will last a few days in the fridge.
Notes
Store the cupcake in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 300kcal
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