RECIPE: Cannellini chocolate cupcakes

Nourish Cafe cannellini chocolate cupcakes

JUDY Plath's healthier version of chocolate cake that contains no processed flour, no refined sugar and is gluten and dairy free. The recipe is made with a Thermomix.

1 Preheat oven to 170 degrees.

2 Blend together until smooth (TM speed 5, 30 sec): 1 can of cannellini beans, rinsed and drained 3 free-range organic eggs, 1-2 tsp vanilla powder, ½ tsp pink salt or sea salt, 2 tsp pure maple/coconut syrup

3 Beat together until combined (or add to blended bean mix, TM speed 5, 20 sec): 6 tbs coconut oil, ½-1 cup coconut sugar/rapadura (to taste)

4 Add: 2 eggs and beat Mix together (or add to blended bean mix, TM speed 5, 30 sec): 6 tbsp raw cacao powder, 1 tsp baking powder, ½ tsp baking soda.

5 Pour the bean mixture into the batter and mix. Pour in cacao mixture last and beat on high until smooth.

6 Grease 9" cake tin with coconut oil, or make as cupcakes with cupcake liners. They're more suited to cupcakes as the mix tends to rise and then sink a little and this is less of a problem with cupcakes then a cake. Bake for 40-45 mins until the top is round and firm and skewer comes out clean. Or, divide into cupcakes and bake for 20-25 mins until skewer comes out clean.

7 Date and chocolate icing: Soak 1 cup dates in 1½ cups warm water for 2 hrs, then drain.

8 Add: 2 tbsp raw cacao powder, 1 tbsp coconut oil and blend everything in the blender until smooth. Lather on to cake and enjoy.



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