I made these little treats for a get-together last weekend,
and they were a huge hit. No one could believe that they were made of cashew
butter, and contained no grains or dairy!
One tip: Before announcing to your whole family that the
cupcake bombs are done, make sure to eat a few in secret! (I was not very smart
the first time I made these.)
Makes 12 mini cupcake bombs.
Ingredients:
1-2 Tbs
coconut oil, melted (for greasing)
½ cup
creamy salted cashew butter, unsweetened (if your cashew butter is unsalted, add another
pinch of salt to the recipe)
1 large
egg
1/3 cup
raw honey
1 tsp
vanilla extract
1/3 cup
cacao powder
1 Tbs
coconut flour
½ tsp
baking soda
1 pinch
salt
3 Tbs
walnuts, coarsely chopped
¾ cup dark chocolate chips
Directions:
1.
Preheat
your oven to 350° and heavily grease
a mini muffin tin with the melted coconut oil.
2.
In a stand mixer fitted with the whisk
attachment, mix together the cashew butter, egg, honey and vanilla until
smooth.
3.
Blend
in the cacao powder, coconut flour, baking soda, and salt.
4.
Scoop
the batter into the greased mini muffin tin using a cookie scoop (or just a
spoon). Fill them up almost all the way. The batter should fill the 12 cups in
the tin evenly.
5.
Place
a few pieces of walnut on top of each muffin, then put the tin in the oven.
6.
Bake
for 10-12 minutes, or until a toothpick inserted in the center of a muffin
comes out clean.
7.
While
the muffins are baking, melt the chocolate in a double boiler over high heat,
or a small saucepan over medium/low heat.
8.
Let
the muffins cool in their tin for 5 minutes, then gently remove from the tin,
and onto 2 plates lined with parchment paper.
9.
Pour
a spoonful of melted chocolate on top of each muffin, then place them in the
freezer. Cover them with aluminum foil.
10. Keep the muffins in the freezer
until the chocolate on top hardens, then serve!
To
Store: Keep the muffins in the freezer until 30 minutes before you want to
serve them. For those last 30 minutes, put them in in the fridge.
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