Lets prepare some “remorseless cupcakes”, as I like to call them, a gluten and dairy free recipe that will make you hallucinate with the delicious taste of cocoa, a paradise for vegans and coeliacs who love the sweet and always betting on new recipes.
- 1 cup of almond flour
- 1 cup of cocoa powder
- 1 ripe plantain
- 4 tablespoons of flaxseed
- 12 tablespoons of warm water
- 1/2 cup and 1 tablespoon of melted coconut oil
- 1 teaspoon of vanilla
- 3/4 cup of organic honey
To prepare the flaxseed: blend the seeds to powder, that later you’ll be mixing with 12 tablespoons of warm water, let it stand for 5 minutes and filter it if you don’t want to feel the scales of flaxseed.
To prepare the cupcakes: Combine all dry ingredients, whisk the flaxseed with coconut oil, honey and vanilla. Join both mixtures until a uniform dough forms and place on the cupcakes baking tray previously greased with a spoonful of coconut oil and floured. Let it stand for 10 minutes and cook in preheated oven at 350F for 25 minutes.