Cakes

Vegan Chocolate Caramel Coconut Cupcakes

3

Rich chocolate cupcakes stuffed with coconut caramel and topped with light whipped cream, chocolate, caramel, and more coconut. These vegan chocolate caramel coconut cupcakes are gluten free and naturally sweetened.

12
Cupcakes:
1 c almond flour
1 c coconut flour
1/2 c dark cocoa powder
1 flax egg - 1 tbsp ground flaxseed in a small bowl with 3 tbsp water, set in the fridge for 15 minutes
1 c date paste - I use 16 medjool dates blended with 1 c hot water then measure out 1 c paste
1 c unsweetened applesauce
2 c almond milk
Coconut Caramel filling:
1/2 c date paste - I use 8 medjool dates blended with 1/2 c hot water then measure out 1/2 c paste
1/2 c toasted, unsweetened shredded coconut
Whipped cream:
1 can coconut cream, chilled in the refrigerator - make sure it's unsweetened!
Preheat the oven to 350 degrees. Toast your coconut! Spread it out on a baking sheet and toast 5-8 minutes, until it's golden brown. To prepare the cupcake batter, mix the almond flour, coconut flour, and...
See the full directions on my site
Nutritions

Calories
568

Sodium
519mg
21% DV

Fat
14g
22% DV

Protein
14g
29% DV

Carbs
90g
30% DV

Fiber
20g
82% DV