Cacao Coconut Vegan Cupcakes

Everyone loves cupcakes. They are small and cute and fill you with warm fuzzy feelings. I recommend making a big batch of Cacao Coconut Vegan Cupcakes to eat with people that give YOU warm fuzzy feelings. Enjoy!

Process:

Cup Cake
Preheat the oven 190 degrees.
Greese a muffin tin with coconut oil (i used a mini 24 muffin tin for this recipe)

In your OmniBlend place the coconut milk, sugar, coconut oil, vinegar and vanilla blend on low until everything is thoroughly incorporated. (this is important as otherwise the coconut kind of separates from the mix).
In a large mixing bowl sift the flour, cacao and baking powder together then add almond meal and salt until combined. Now pour wet batter from your OmniBlend into dry ingredients and gently fold together until combined. Pour batter in muffin tins and bake for 17-20 mins. You want them to still be moist and a little chewy so take them out as soon as the outside feels set and a little springy. Let cool completely on wire rack and then ice with cashew coconut cream and sprinkle with cacao nibs. Enjoy!

Cashew Coconut Cream
Place all ingredients in your OmniBlend and blend on medium until smooth and fluffy. Keep stored in refidgerater until ready to use. Ice those cupcakes!

Ingredients:

Caco Coconut Vegan Cupcakes
1 cup coconut milk
1/2 cup coconut sugar or rapadura sugar
1/3 cup coconut oil
11/2 tsp apple cider vinegar
1 tsp vanilla essence
1/2 cup almond meal
1/2 cup spelt flour or coconut flour
1/3 cup cacao powder
1 tsp baking powder
Pinch of pink himilayan salt

Cashew Coconut Cream
1 cup soaked raw cashews for at least 3 hours
1/4 cup coconut milk
1 tsp vanilla essence
2 tbsp maple syrup