Mini Chocolate Cupcakes with Strawberry Cream

Servings: Makes: approximately 8

Nutritional Information:

Per 100g

Calories 345 Fat 20g Saturates 6.3 Sugars 19g Salt 0.05g Protein 9.2g




For the cupcakes: remove the stones from the dates and mash them to a soft paste.


Grind the Brazil nuts in a coffee grinder or food processor. Mix the Brazil nut flour, coconut oil, coconut flour and raw cocoa powder with the date paste. Spoon the chocolate paste into mini-muffin moulds.


For the strawberry cream: blend coconut butter, banana, strawberries, beetroot crystals and psyllium husks. Leave the cream to rest a little while.


Spoon it into an icing bag and decorate your chocolate cupcakes with the strawberry cream.


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