Chocolate Easter Egg Hunt Cupcakes

This recipe is super fun to do with kids! It is Gluten, Dairy, Corn, Soy,  Nut and Egg free, No Sugar Added, Vegan! Plus it’s Low Carb, High Protein and rich in Good Fats. You will even make your own natural food coloring! These are a hot item on Easter and no one will even know that they are healthy! Check out my Fox 4 tv segment about them.

“Easter Egg Hunt” Chocolate Cupcakes – Gluten Free Style!

Amount           Ingredients

1/2 cup           Coconut oil, Organic Cold Pressed

1/2 cup           Cocoa powder

2oz + 8oz       Chocolate, use a good quality dairy free, I like Enjoy Life brand as it is readily available, made with   simple ingredients and it’s dairy, nut, corn and soy free too

2/3 cup + 2 T   Birchwood Xylitol

2/3 cup            Garbanzo flour

2 TBLS            Ground Flax Seeds, used as the egg replacer, if using eggs, use 2 each, free range

1/2 cup            water, to mix with flax

1/2 tsp             baking powder, gluten free

1/2 tsp             sea salt

5 ounces          coconut, shredded, unsweetened

2 cups             Spinach leaves, fresh, to make green food coloring

1/2 cup             water, for extracting green color from spinach

20 each            jelly beans, preferably all-natural ingredients

Steps

1. In the blender combine, spinach and 1/2 cup of water, blend until smooth

2. Allow spinach mixture to sit at room temperature for 15 minutes, while preparing the cake

3.  Melt coconut oil, cocoa, chocolate and 1/3 cup of xylitol over low heat. When mixture is smooth, remove from heat.

4. In a small, sealable container, mix flax seeds with 1/2 cup of water, shake vigorously, this forms a gel

5. Pour flax gel into the mixing bowl, add 1/3 cup of xylitol, beat with whisk attachment for 3-4 minutes

6. Sift baking powder and salt to the chocolate.

7. Sift flour into chocolate mixture, stir gently

8. Slowly add chocolate mixture to the flax mixture while mixing

9. Mix on low for 2 minutes

10. Spoon batter into a lined muffin tin, makes approximately 12

11. Bake at 350 for 17-20 minutes.

12. While cupcakes are baking, strain the spinach mixture with a fine tooth strainer, extracting the green coloring

13. Remove cupcakes from oven and cool

14. Meanwhile, gently fold together the shredded coconut, green coloring and 1T of xylitol

18. Melt 8 oz of chocolate

16. Spoon about 1 TBLS of melted chocolate on each cupcake, sprinkle with green shredded coconut, and “Hide the Eggs” by decorating with jelly beans on top