| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 cup quinoa uncooked (180g)
- 1/3 cup cacao/cocoa powder 32g
- 1/3 cup coconut sugar 64g
- 6 free-range eggs whisked (300g)
- 1 avocado 120g
- 1/4 cup reduced-fat coconut milk 62.5ml
Ingredients
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Instructions
- Cook quinoa according to packet directions. Set aside to cool.
- Preheat oven to 190C / gas mark 5, and line 12 muffin tray holes with muffin cases.
- Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray.
- Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
- Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
- Top each cupcake with an even amount of the chocolate icing to serve.
- Once cupcake is one serve. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
Recipe Notes
149 calories per serve