RECIPE! Finally another recipe for chocolate cupcakes – gluten free and Anti Candida friendly!

Amazing hazelnut chocolate cupcakes – a must try!

I made these recently (See last week’s WIAW) after having made these last year for X-mas. And I must say, they’re pretty darn good!

Upon request… here’s the recipe! :)

Hope you’ll give them a go!

You will need:

  • 1 ½ cups dark chocolate chips (I was able to get mine sugar free)
  • ½ cup hazelnuts
  • 3 eggs
  • ¼ cup xylitol or rice syrup or coconut sugar (You might want things sweeter! I didn’t make these too sweet because I kinda like the bitter taste of chocolate)
  • ¼ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • ½ tablespoon instant coffee powder
  • pinch of sea salt
  1. Place chocolate and hazelnuts in a food processor
  2. Grind them up – the consistency should be of coarse sand
  3. Crack the eggs and pulse them into the mixture
  4. Add the coconut oil and sweetener of choice and pulse again
  5. Add the vanilla, coffee powder and sea salt
  6. Mix or pulse for a few seconds until all is combined
  7. Spoon your batter into a greased muffin tin or line with paper muffin cups if you prefer to use those
  8. Bake at 350°F / 175°C for 12-15 minutes
  9. Let them cool for 15 minutes and serve with a lovely cup of cappuccino and some fresh whipped cream! YUM

Makes 8 – 10 cupcakes, depending on the size of your muffin tin.

Note that the baking time may vary! Every oven is different, and the altitude plays a roll in this as well ;) Also, your muffin tin might be larger than mine… so keep an eye on your cupcakes!

Enjoy!

 

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