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Chocolate Paleo Cupcakes w/ Coconut Frosting {Grain & Dairy-Free!}

Hey there, lovely! 

Guess what? Today I’m sharing a recipe YOU – and everyone you share the creations with – are going to LOVE.

Who doesn’t adore chocolate cupcakes (and, of course, the frosting!?) … I grew up with 30% of my diet being chocolate cake and ice cream (which no doubt contributed to many health problems I experienced as a teen), so can safely say I know what I’m talking about when it comes to desserts.

But just because I prefer to indulge in low-glycemic, grain-free, dairy-free, and predominantly plant-based desserts now does NOT mean I have chosen to sacrifice flavor and satiation in ANY way.

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That’s what surprises most people who aspire to eat healthier but think the only food that tastes good is bad for you.

Truly: You can live a life you love, feel better, and still indulge in healthy, good-for-you treats now and again. The best part? Using whole, unprocessed foods to create your breakfasts, lunches, dinners, and desserts ensures your body gets more nutrition from the food you eat. This will also help you eat less in the long run.

That’s also why when I serve #realfood desserts to people just starting out on their wellness journey, they’re surprised at how SATIATED they are by eating something sweetened with raw, local honey or stevia than an artificially-sweetened, low-fat dessert that spikes blood sugar and causes them to crave more (because it’s nutrient-deficient).

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Mother nature knows best, so let’s celebrate that with an incredibly delicious treat, yeah? I picked up this recipe from Elana’s Kitchen who is a pro-paleo baker, so recommend you check out her site here

Paleo Chocolate Cupcakes {Grain & Dairy-Free} 

Serves: 8 Cupcakeschocopaleo6

Preparation Time: 35-40 Minutes

Ingredients:

  • 1/4 Cup Coconut Flour
  • 1/4 Cup Cacao Powder
  • 1/4 tsp Sea Salt
  • 1/4 tsp Baking Soda
  • 4 Large Eggs (Free-Range, Organic, & Local)
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Raw, Local Honey

Directions:

  1. Pulse together dry ingredients in a food processor.
  2. Pulse in wet ingredients.
  3. Line a muffin pan with paper liners and scoop 1/4 cup into each.
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  4. Bake at 350° for 15-18 minutes.
  5. Cool and serve!

I recommend you use THIS raw chocolate frosting to top your cupcakes when they’re cool.

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Optional: Sprinkle shredded, dried coconut on top and/or cacao nibs!

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YUM. 

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What are your thoughts? Comment below, and please share this recipe to inspire others to Bloom for Life!


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