They have hints of
ELIXIR is used vs. SALT
SWEET POTATO vs. OIL
PSYLLIUM HUSK vs. EGGS
ALMOND FLOUR vs. ALL PURPOSE FLOUR
You will love how
these are and did I mention chocolate-y? :)
Get the recipe in the video or below.
- 1 Cup Almond Meal*
- 1/3 Cup Starch (Potato, Arrowroot, Organic Corn etc)
- 1 tsp Baking Powder
- 3 Tbsp Coconut Sugar*
- 3 Tbsp Cacao or Cocoa Powder
- 1/2 tsp Espresso (Opt)
- 1/8 - 1/4 tsp Alchemical Elixir of the Anunnaki - Starfire Gold Powder or salt to taste
- 1/2 Cup Dairy Free Milk*
- 1/2 Cup Sweet Potato Puree*
- 1/2 tsp Pure Vanilla Extract
- 1 Vegan "Egg"*
- 1/2 Cup Chocolate Chips (divided)
- Preheat the oven to 350°F / 175°C or 400°F / 205°C.
- Line a 6-Muffin tin with cupcake liners, I used silicone and lightly coated in coconut oil. You could also pre-grease the tin itself.
- In a medium size bowl whisk together the dry ingredients less the chocolate chips: almond meal, starch, baking powder, coconut sugar, cacao powder, espresso if using, and elixir or salt. Run the almond meal and starch through a sieve if you made your own almond meal.
- In a small bowl whisk together the wet ingredients: dairy free milk, sweet potato puree, vanilla and vegan egg.
- Make a well in the dry ingredients and mix until just combined avoiding over-mixing. Fold in just under 1/2 cup of the chocolate chips reserving a couple tbsp for topping.
- Using an ice cream scoop or a couple of spoons (preferred method) divide the batter into the cupcake liners. I like to smooth the top if needed. Top with the remaining chocolate chips.
- If baking at 350°F / 175°C it will take anywhere from 30-40 minutes, if baking at 400°F / 205°C it will take about 20 minutes. Test with a toothpick keeping in mind it may hit a chocolate chip, once done remove, cool in the pan for 5 minutes, remove from the pan and enjoy!!
Tips / Notes:
- Grind almonds into a meal in your blender or food processor. Pass through a sieve to remove any chunks.
- Use your favorite sweetener. Use 2 tbsp for less sweet, 4 tbsp for more.
- Use your favorite dairy free milk. I used homemade almond milk with soaked nuts.
- Peel and boil your sweet potatoes, once cool, place in a food processor and process until completely smooth. You can also bake, steam etc.
- Replace the sweet potato puree with applesauce, banana puree, pumpkin and more. Note the sweet potato does yield a sweet flavor which can help the flavor, ripe bananas would do the same thing.
- Make your favorite vegan egg replacement, I used 1 tsp Psyllium Husk + 1/4 Cup water, whisk constantly and set aside to congeal.
- Mine kept for two days on the counter and due to hot steamy conditions no more! They'll freeze well or store in the fridge as well. ENJOY!!!