Go Back
Print

Cashew butter brownie cupcakes - dairy free + gluten free

Servings 9 cupcakes

Ingredients

  • 3 eggs
  • 1/3 cup coconut oil melted
  • 1/2 cup cashew butter or any other nut/seed butter
  • 1/3 cup honey (more if you would like them sweeter)
  • 100 gram melted dark chocolate I use 70% or over to get the nutrional benefits
  • 1/4 cup cacao or cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt

Instructions

  1. Pre heat the oven to 170*C.

  2. Melt the chocolate. While chocolate is cooling mix the all the wet ingredients together until smooth.

  3. When fully smooth add in the cooled melted chocolate.

  4. Now add in the dry ingredients and fold until fully mixed. At the point feel free to add in your favourites, chocolate chunks, nuts, seeds.

  5. Pour the batter into cupcake holders 3/4 of the way up. And bake for 10 mins. 10 mins makes them nice and fudgy like. Bake for longer if you would like them more cakey.

  6. When the time is up, let them cool down fully (I KNOW SO HARD RIGHT?). But honestly the more you let these cool the fudgier they will be! Enjoy x