Tuesday, April 23, 2013

Paleo Chocolate Cookie Cups


For Cookie Cups

½ ripe avocado

1 egg

¼ cup coconut sugar

1 cup almond flour

¼ cup Dutch processed cocoa

¼ cup coconut flour

¼ tsp baking soda

¼ tsp sea salt

For Cream:

1 can full fat coconut milk, chilled in fridge overnight

¼ cup Dutch processed cocoa

1 tbsp almond butter

¼ cup water from coconut milk

¼ cup coconut sugar

pinch sea salt

For Chocolate Drizzle

1 tbsp Dutch processed cocoa

1 tbsp coconut oil, melted

1 tsp raw honey


  1. Preheat oven to 350F. Grease mini cupcake pan with coconut oil.
  2. Puree avocado, coconut sugar and egg in food processor or blender.
  3. In a large mixing bowl combine almond flour, cocoa, coconut flour, salt and baking soda. Add dry ingredients to wet in processor and process till just mixed. No more.
  4. Press dough into pan and make an indent with a spoon or your finger to make a small, round spot for your frosting to set in.
  5. Bake for 12 minutes. Cool for 5 minutes. Remove from pan and let cool on a cooling rack.
  6. For cream filling flip chilled can of coconut milk upside down and open bottom side up. Move the water to a bowl. Measure ¼ cup of the water and add to a food processor or blender. Add cocoa, almond butter, coconut sugar and salt, mix till smooth.
  7. Add coconut cream and mix well. Transfer to a piping bag and top each cookie cup with cream frosting.
  8. For chocolate drizzle, mix cocoa powder, melted coconut oil and honey in a small bowl till smooth. Put in a squeeze bottle (or just dip a fork or knife in and sprinkle over frosting) and drizzle sauce over the chocolate cream frosting.
  9. Keep in refrigerator for a week. Makes between 15-19 cookie cups

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