Desserts

Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

Sara Grandominico
April 03, 2017
44

Soft, peanut butter cupcakes topped with rich, creamy dark chocolate frosting. These vegan peanut butter cupcakes with dark chocolate frosting combine the best two flavors in mini, personal cake form! Healthy, gluten free and naturally sweetened.

12
Peanut butter cupcakes:
1 1/4 c almond flour
1 1/4 c coconut flour
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 natural, unsweetened creamy peanut butter
2 c almond milk
Chocolate frosting:
2 cans chickpeas, drained
16 medjool dates
1/4 c cocoa powder
1 c almond milk
Preheat the oven to 350 degrees. In a large bowl, mix together the almond and coconut flour. Add the flax egg, date paste and peanut butter and stir to combine as thoroughly as possible. Add 1 cup of almond...
See the full directions on my site
Nutritions

Calories
739

Sodium
196mg
8% DV

Fat
15g
23% DV

Protein
27g
55% DV

Carbs
123g
42% DV

Fiber
37g
150% DV
Diabetic-Friendly Low-Sodium Dairy-Free Low-Calorie Gluten-Free Vegan Kosher Low-Fat Sugar Free High-Fiber Low-Carbohydrate Low-Sulfite Vegetarian

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Marinated Taro Root

165
thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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