Flourless Chocolate Cupcakes with Vegan Chocolate Frosting

By mom2my10

You’ll be amazed that this recipe doesn’t call for any flour at all, using only almonds as a base!

Ingredients

• For the cupcakes:
• 1 1/2 cups dark chocolate pieces, 73%
• 1/2 cup almonds
• 3 eggs
• 1/4 cup grapeseed oil (or other oil)
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• For the frosting:
• 1 cup dark chocolate pieces, 73%
• 1/2 cup grapeseed oil (or other oil)
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• pinch sea salt
• 1 cup powdered sugar
• 1-2 TB water

Details

Adapted from wholefoodkids.blogspot.com

Preparation

Step 1

To make the cupcakes:

1. Place chocolate and almonds in a food processor.

2. Grind until the consistency of coarse sand.

3. Pulse in eggs, grapeseed oil and agave.

4. Then pulse in vanilla and salt.

5. Spoon batter into cupcake tins lined with baking cups
.
6. Bake at 350° for 12-15 minutes.

7. Cool and frost with Vegan Chocolate Icing.

8. Serve.

To make the frosting:

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil.

2. Stir in agave, vanilla and salt.

3. Place frosting in freezer for 15 minutes to chill and thicken.

4. Remove from freezer, add powdered sugar and water, and whip frosting with a hand blender until it is thick and fluffy.

5. Frost over cake, chocolate or vanilla cupcakes or between cookies