ChocoChia Mousse

Need:

1/3 cup white chia

1 can coconut milk

cacao powder (to taste, about 1/2 cup)

sweetener of choice (honey for paleo, agave nectar for vegans) to taste

A vessel you can seal and store in the refrigerator (I prefer mason jars for…everything)

Method:

Pour coconut milk into vessel of choice, follow that with the chia seeds, cacao and sweetener, you’ll need a few taste tests to get the right amount of cacao and sweetener, add a little at a time and test frequently, over sweetening could prove disastrous.  I always try to remember what my Grammy taught me…sometimes less really is more!  Put the lid on and give it a good shake, store in the refrigerator overnight, by the morning you’ll have a moussey, chocolately, chia delight. Enjoy!

xx

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Paleo Chocolate Cupcakes WITH CHOCOLATE FROSTING

Stop it. I know. I literally can’t even.  Gluten free, paleo,  HEALTHY cupcakes.

Makes 12

What you need:

(cupcakes)

½ cup coconut flour

½ cup cocoa powder

4 eggs

2 medium banana (smashed)

½  cup coconut oil

1 cup honey

½  teaspoon baking soda

2 teaspoon lemon juice

Pinch of sea salt

(frosting)

2 ripe avovados

½ cup cocoa powder

½ cup of honey

2 tablespoons coconut oil

1 teaspoon vanilla extract

Pinch of sea salt

Method:

  1. Preheat oven to 350
  2. Combine coconut flour, cocoa powder, baking soda, sea salt
  3. In a separate bowl combine eggs, coconut oil, lemon juice, honey, banana
  4. Add dry to wet and mix to combine, fill lined muffin tin ¾ full.
  5. Bake 18-20 minutes or until toothpick comes out clean
  6. While the cupcakes are baking, using a hand mixer beat avacados until smooth and no lumps remain.
  7. Add the rest of the ingredients and beat until smooth and thick.
  8. Once cupcakes are completely cool, frost them up!

Enjoy!

xx