Choca-Coco-Mocha Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Cake Batter:¼ cup Raw Organic Coconut Flour (Coconut Secret)¼ cup Trader Joe's Rolled Oats (Gluten Free), ground up10 tbsp Trader Joe's Organic Unsweetened Cocoa Powder 1 square of 90% Cocoa Supreme Dark Lindt Chocolate (grated) ½ tsp Baking Soda¼ tsp Celtic Sea Salt8 Organic Brown Eggs, Large, at room temperature5 tbsp Trader Joe’s (Organic Virgin Coconut Oil), ¼ cup Apple Sauce (Trader Joe’s Unsweetened Organic)2 tsp Medaglia D'oro Instant Espresso Coffee 2 tsp Organic Lemon Juice 15-20 drops NuNaturals Vanilla Stevia Extract Liquid (to taste)OR 3 tsp NuNatural NuStevia White Stevia Powder (to taste & if batter is too runny)Creamy Frosting:1can Native Forest Organic Coconut Milk refrigerated overnight6 Tbsp shredded-unsweetened-Let's Do Organic Coconut1 square of 90% Cocoa Supreme Dark Lindt Chocolate (grated into frosting) 1/2 tsp Medaglia D'oro Instant Espresso Coffee10-15 drops NuNaturals Vanilla Stevia Extract Liquid (to taste)
Preheat oven to 350 degress and add mini-cupcake liners to two, 24 unit pans.
Combine Coconut flour, ground oats, cocoa powder, grated chocolate, baking soda & Sea Salt in a medium bowl. In a small dish, warm the coconut oil and stir in the espresso with a fork until dissolved. In a large bowl, whisk the eggs, applesauce, and lemon juice. Add the melted coconut oil (if it is hot, wait until just warm enough so to not "cook" eggs), add about 15 drops of Vanilla Stevia Extract. Mix in dry ingredients to this batter and taste. If the mix appears dry enough, add more liquid stevia to your sweet liking, otherwise, stir in some stevia powder. Either case, do not over do it as stevia can create a tart or bitter taste if too much is added. This shouldn't taste as sweet as a processed store cake, but just a hint to satisfy.
Scoop batter 3/4 full into mini-cup cake pans with liners and bake for 10 minutes. If toothpick comes out of tester dry, they are done, otherwise, check every minute or two until ready.
While the mini-cupcakes are baking, make the creamy frosting by seperating the thick cream from the can of refrigerated coconut milk and the "water". Add the cream into a bowl and grate 1 square of the dark chocolate, sprinkle in the espresso and coconut flakes and whisk together. Add 10 or more drops of the Vanilla Stevia to taste and refrigerate this until mini-cakes have been cooled substanially. Scoop onto each little cake and it is best stored and served cold.
Serving Size: Makes 48 Mini-Cupcakes
Number of Servings: 48
Recipe submitted by SparkPeople user RGROSKREUTZ.
Combine Coconut flour, ground oats, cocoa powder, grated chocolate, baking soda & Sea Salt in a medium bowl. In a small dish, warm the coconut oil and stir in the espresso with a fork until dissolved. In a large bowl, whisk the eggs, applesauce, and lemon juice. Add the melted coconut oil (if it is hot, wait until just warm enough so to not "cook" eggs), add about 15 drops of Vanilla Stevia Extract. Mix in dry ingredients to this batter and taste. If the mix appears dry enough, add more liquid stevia to your sweet liking, otherwise, stir in some stevia powder. Either case, do not over do it as stevia can create a tart or bitter taste if too much is added. This shouldn't taste as sweet as a processed store cake, but just a hint to satisfy.
Scoop batter 3/4 full into mini-cup cake pans with liners and bake for 10 minutes. If toothpick comes out of tester dry, they are done, otherwise, check every minute or two until ready.
While the mini-cupcakes are baking, make the creamy frosting by seperating the thick cream from the can of refrigerated coconut milk and the "water". Add the cream into a bowl and grate 1 square of the dark chocolate, sprinkle in the espresso and coconut flakes and whisk together. Add 10 or more drops of the Vanilla Stevia to taste and refrigerate this until mini-cakes have been cooled substanially. Scoop onto each little cake and it is best stored and served cold.
Serving Size: Makes 48 Mini-Cupcakes
Number of Servings: 48
Recipe submitted by SparkPeople user RGROSKREUTZ.
Nutritional Info Amount Per Serving
- Calories: 52.3
- Total Fat: 4.4 g
- Cholesterol: 35.8 mg
- Sodium: 34.6 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
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