Flourless Chocolate Torte Cupcakes With Chocolate Ganache (dairy free, grain free)
Tis the season... to do some baking! Treat your guests to this luxurious treat. It's the perfect indulgence for the holiday season.
(Yields 5 Cupcakes)
- 3 eggs
- 1/4 cup coconut oil (melted)
- 1/2 cup honey
- 2 tsp vanilla
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 cup coconut sugar
- 2 Tbsp cocoa powder
- 2 Tbsp coconut milk (canned, low fat)
- Omega Crunch Roasted Maple Shelled Flax (for topping)
Preheat oven to 350 F.
Line a muffin tin with 5 cupcake liners.
In a food processor, pulse the eggs until frothy. Add in the oil, honey and vanilla and pulse until well blended. Add the cocoa powder and baking powder last and pulse until the mixture is smooth and creamy. Spoon 1/3 cup of mixture into each cupcake liner. Bake at 350 for 30- 35 minutes (until toohpick comes out clean). Cool.
Add all ingredients to a small saucepan and stir constantly over medium heat until the sugar dissolves and the mixtures turns to liquid. Using a spoon, drizzle the ganache over each cooled cupcake. Sprinkle the flax over the ganache before it cools and sets (so it will stick to the chocolate).
Nutritional Info (per cupcake with ganache):
289 cals, 43g carbs, 15g fat, 4g protein, 35g sugar, 4g fiber
Recipe by Kitchen Caleigh