These Almond-Chocolate-Cupcakes are super juicy, melt in your mouth, additional sugar free (sweetened with bananas and dates), are baked with whole spelt flour and ground almonds and are vegan. Cacao nibs round up all this goodness!
Arbeitszeit1 StundeStd.
Wartezeit30 MinutenMin.
Gesamtzeit1 StundeStd.30 MinutenMin.
Ergibt: 12cupcakes
Zutaten
Muffins
3ripe bananas
100gsunflower oil
170gyoghurt
250gwhite spelt flour
50gground almonds
1Tbspbaking powder
40gcacao nibs
Topping
150gdates
18gcacao powder
1/2tspcinnamon
30galmond butter
2Tbspalmond milk
Zubereitung
Muffins
Grease a muffin tin with coconut oil and heat the oven at 180°C.
Peel bananas and mash with a fork.
Mix with yoghurt und sunflower oil.
In a separate bowl mix flour, almond meal, baking powder and cacao nibs.
Add the dry to the wet ingredients and mix well.
With the help of a spoon or an ice cream spoon divide the dough into the muffin tins.
Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Topping
Soften the dates by placing them 20 minutes in a bowl with warm water. Remove water before continuing.
Puree dates, cacao, almond butter, cinnamon and almond mix. Add more almond milk in case the created paste is to thick to pipe.