Vegan Chocolate, Coconut & Chia Cupcakes

December 15, 2013

I am in LOVE with chia seeds!! I eat chia seeds pretty much every day, when I'm not cutting for competition. I love them in my oatmeal for breakfast, in my smoothies or on my salads for lunch and in my baked goods. They are tiny, tasteless little seeds that are full of amazing nutrients like fiber, phosphorus, omega-3, manganese, amino acids and protein. In fact the chia seed, compared with other seeds, provides the highest source of protein and is one of the few that contains all essential amino acids.

 

Chia seeds are amazingly versatile and can also be used as an excellent substitute for eggs in baking recipes. This is the case in this particular recipe. Instead of using 2 egg whites, I used 2 tbs of chia seeds which I soaked in 1/2 cup of water for 10 min. Chia seeds become gelatinous in consistency, much like egg whites, when they come into contact with liquids. That’s also why I used the chia seeds in my frosting. Since I’m not using powdered sugar, I wanted something to help make the frosting firmer and give it texture. The chia seeds worked great!

 

Quick tip: If you’re not a vegan, you can easily use 2 egg whites in this recipe. Don’t have coconut flour? Take the unsweetened coconut flakes and blend them till they get a powdery consistency. It works just fine ;) Feel free to substitute any ingredient with what you have at hand. If in doubt, drop me a line and perhaps I can help.

 

Coconut Cacao Frosting

 

Ingredients

 

  • 100 gr. non-dairy cream cheese

  • 2 tbs. skyr or greek yoghurt

  • 2 tbs. unsweetened cacao powder

  • 1 1/2 tbs chia seeds

  • 2 tsp stevia

  • 1 tsp vanilla extract

  • 2 tsp unsweetened coconut flakes

 

Method

 

  • Put all ingredients in a bowl and use a hand mixer to mix till frosting is creamy. If it’s not thick right away, don’t worry, the chia seeds will make it thicker while it sets.

  • Allow to chill in the fridge for 20 – 30 min.

 

In the mean time, get started on your..

 

Vegan Chocolate, Coconut & Chia Cupcakes

 

Ingredients

 

  • 2/3 cup oat flour (gluten-free)

  • 2/3 cup coconut flour

  • 2 scoops chocolate protein powder

  • 2 tbs unsweetened cacao powder

  • 1/2 tsp baking soda

  • 1 1/4 tsp baking powder

  • 2 tsp stevia

  • 2 tbs chia seeds

  • 1 tsp vanilla extract

  • 1 cup unsweetened apple sauce

  • 1/4 cup coconut milk (or any substitute of your choice)

  • 1 tbs coconut oil

  • 80 gr chopped 80% dark chocolate (optional)

 

Method

 

  • Preheat oven to 170 C.

  • In a cup put the 2 tbs chia seeds and 1/2 cup water, stir and set aside for 10 min.

  • Prepare your muffin tray or silicone muffin form, spray lightly with cooking oil if necessary

  • In medium bowl mix all dry ingredients

  • In a small bowl mix all the wet ingredients and add the chia seed mixture if the 10 min are up

  • Fold the wet ingredients into the dry ingredients and mix till batter is smooth

  • Add chopped chocolate pieces to batter and gently mix in

  • Using a spoon, pour batter into each muffin form. Only filling up 1/2 or 3/4 of the way as they will rise.

  • Bake for 18 – 20 min. If in doubt, use a toothpick to poke in the center of a cupcake. If it comes up clean, they are done.

  • Allow to totally cool before frosting them

  • Sprinkle some unsweetened coconut flakes on top if you’d like.

  • Enjoy! :)

 

 

 

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