Matcha Chocolate Cupcakes

• Vegetarian

• Produce

  • 1/2 cup Cacao powder
  • 3 tsp Matcha powder

• Refrigerated

  • 1 tbsp Almond milk
  • 4 Flax eggs

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Coconut nectar or maple syrup
  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Bob's red mill all purpose baking flour
  • 1/4 cup Coconut flour
  • 1/4 tsp Salt
  • 2 Vanilla beans
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on nibsandgreens.com

Description

Ingredients

• 4 flax eggs (4 Tbsp. flax meal + ¾ cup water)
• ⅓ cup + 2 Tbsp. cacao powder
• ⅓ cup maple syrup
• ⅓ cup coconut oil, melted
• 1 Tbsp. almond milk
• 1 tsp. vanilla extract
• ¼ cup coconut flour
• ¼ cup Bobs Red Mill All Purpose Baking Flour
• 2 tsp. matcha powder
• 1 tsp. baking soda
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 can full-fat coconut milk, place in fridge overnight
• 2 vanilla beans
• 3 Tbsp. coconut nectar or maple syrup
• 1 tsp. matcha powder

Directions

• Make sure your can of coconut milk is in the fridge overnight!
• Pre-heat oven to 350˚ and line your muffin tin with 6 cupcake liners.
• Make flax eggs and set aside.
• In a medium bowl, mix cacao powder, maple syrup, almond milk, and vanilla extract. Add in melted coconut oil and flax eggs and stir until combined.
• In a large bowl, combine all dry ingredients.
• Add wet mix to dry and stir well. Mix in chocolate chips.
• Divide mixture evenly between the 6 cupcake liners.
• Bake for 23-28 minutes, until a knife inserted in the center comes out clean.
• Let cool completely before frosting.
• Frosting: Scoop the thick coconut cream into a mixing bowl. The remaining coconut water can be stored in the fridge and used in smoothies.
• Whip for about 1 minute. Add vanilla bean, sweetener of choice, and matcha powder and continue whipping until smooth, fluffy, and peaks have formed.
• Place in fridge until cupcakes have cooled.
• Place a generous scoop of frosting on top of each cupcake and sprinkle with shredded coconut and/or cacao shavings.
• Store any extra frosting in the fridge!
• We highly recommend eating cacao and matcha everyday - for your health, happiness, and birthdays:)