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TannerB

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Gluten-Free Coconut Cupcakes

Recipe makes 6 Coconut Cupcakes

Ingredients:
1 cup almond flour
¼ teaspoon baking soda
3 tablespoons raw cacao powder
¼ cup shredded coconut, unsweetened
2 tablespoons coconut butter, Melted and at room temperature
1 organic egg
2 tablespoons extra virgin coconut oil, Melted and at room temperature
½ cup full fat coconut milk
2 tablespoons raw honey or coconut nectar
1 teaspoon vanilla extract

Coconut Whipped Cream Frosting:
1 can (13.5 oz) full fat coconut milk
1 teaspoon vanilla extract

Directions:
Combine the almond flour with the baking soda, raw cacao powder and shredded coconut
in a separate bowl whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla extract, then gently mix the almond flour mixture
spoon batter into paper lined muffin cups and bake at 350°F for about 20 minutes or until the edges start to turn brown
cool for 1-2 hours and then top with coconut whipped cream frosting
sprinkle with toasted shredded coconut and serve.

Coconut Whipped Cream Frosting:
place a can of full fat coconut milk in the fridge overnight with the lid open. The coconut milk will thicken and separate from its water
scoop the solid coconut cream that forms on the top of the can and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
add the vanilla extract and whip the coconut with a hand mixer until fluffy
 
 

Attached Images
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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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