Alissa Segersten, one of my all-time favorite chefs, nails it again with this recipe! Truly, can’t recommend her work highly enough. If you’re looking for a gluten & dairy-free chocolate cupcake (that the rest of your family/friends won’t think is gross!) this is IT!

Dry ingredients:

• 3 cups blanched almond flour*
  (it’s essential to use finely ground blanched almond flour, coarser options won’t work in this recipe)

• 1/2 cup cocoa powder

• 1/4 cup arrowroot powder

• 2 tsp baking powder

• 1/2 tsp sea salt

Wet ingredients:

• 1 cup full-fat coconut milk

• 1/2 cup honey or coconut nectar

• 1/4 cup melted coconut oil

• 2 tsp vanilla

• 1 tsp almond flavoring

Directions:

• Pre-heat the oven to 350 degrees.

• Whisk the dry ingredients together.

• In a separate bowl, whisk together the wet ingredients.

• Then combine the dry & wet ingredients and whisk together well.

• Spoon into cupcake liners. Bake for ~30 minutes.

• Let cool completely before handling…they firm up once they’re cooled.

Yield:

• 12 cupcakes

Chocolate frosting ingredients:

• 1/2 cup dark chocolate chips

• 1/4 cup full-fat coconut milk

• 2 T maple syrup

Directions:

• Place all frosting ingredients in a small pot and heat over low heat.

• Stir continuously until melted.

• Remove from heat and let it cool for 5 minutes and you’ll see it start to thicken. Do not put it in the fridge as it’ll go rigid!

• Note, for the creamy, spreadable frosting pictured above let it thicken at room temperate for 3 hours.