I made these chocolate cupcakes for my sister’s birthday and they were a huge hit!
These chocolate cupcakes have a rich, smooth, chocolaty filling on top of a nutty pecan crust.
The amazing part is that this cake is completely dairy and gluten-free, but still tastes like a traditional high-fat gooey chocolate cake.
The silky chocolate filling is made from avocado and it is used to replace the cream, butter and eggs that are found in traditional recipes. The avocado gives the chocolate filling a very creamy texture without any avocado flavor. Pretty incredible, huh?
Avocados are packed with healthy fats and very high in potassium. Although using avocados in a dessert doesn’t sound that appetizing, it really makes the chocolate filling very creamy and smooth. Definitely don’t knock it till you try it!
This recipe is also very easy to make and only requires a few ingredients.
For this recipe you will need (to make 4 cupcakes):
For the pecan crust:
1 cup pecans or cashews
6 medjool dates (or you can use raisins if you don’t want your crust to be as sweet)
a pinch of sea salt
a pinch of cinnamon
For the chocolaty filling:
1 large or 2 small avocados
6-10 medjool dates (add in more or less depending on how sweet you want your chocolate filling to be)
2 tablespoons raw cacao or raw carob powder (raw cacao can be very bitter so use carob powder if you want the recipe to be sweeter)
a pinch of ground vanilla powder or alcohol-free vanilla extract (no more than 1/2 of a teaspoon, too much vanilla can really throw off the flavor)
a pinch of sea salt (adds to the buttery flavor of the filling)
a pinch of cinnamon
Optional:
1/4-1/2 cup almond milk (can leave this out if you want your filling to be super rich and creamy)
Preparation:
Start by pouring your cashews into a food processor. Pulse the cashews 10-20 times until they resemble coarse crumbs. Add in your medjool dates, sea salt and cinnamon and pulse until the mixture starts to stick together and resemble a crust like consistency.
Take out your food processor blade and start pressing your crust into your cupcake baking cups. Distribute the crust evenly on the bottom of your cupcake cups.
Now that your crust is done, it’s time to make the filling. Simply place your avocado, dates, sea salt, vanilla, and cinnamon in either a food processor or blender and pulse until smooth.
Using a spoon, scoop out your chocolate filling and place it onto your crust.
Fill out each of the cupcakes with the chocolate filling and then let your cupcakes set in the refrigerator for 30 minutes. Then take out and enjoy!
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