Have someone in the family that is gluten intolerant and has a huge sweet tooth? These moist ‘n’ fudgy Flourless Chocolate Almond Cupcakes satisfy without the worry. Chocolate and almond are the perfect pair, a delicious combination of rich, warm flavors just in time for the cooling weather. And thanks to the chocolate chips, these cupcakes are also dairy-free! To make these cupcakes vegan, swap out eggs for some chia seeds mixed with water, or an egg substitute such as Ener-G Egg Replacement (it is flavorless, so it won’t affect the taste of baked goods) and use agave syrup instead of honey.
With just seven simple ingredients, you can whip up gluten-free and chocolate-y delicious cupcakes for your family and chocolate aficionados quickly. ¡Que rico! Instead of running out to the grocery to buy pre-made and processed cupcakes (or paying overpriced amounts for trendy, fashionable gourmet ones at cupcakeries), kids can help out in the kitchen and learn how to create yummy baked goods without traditional flour or table sugar.
Chocolate originally comes from Central and South America and was considered a health food by the ancient Aztecs and Mayans. Modern science touts chocolate consumption as a key to a healthier heart, increased sun protection, cough relief, diarrhea relief and higher intelligence! According to studies, chocolate helps improve memory. The cacao in these dairy-free chocolate chips is rich in flavonoids and cuts the risk for heart failure, heart attack and stroke. Indulging in a little bit of chocolate every day has been show to help slim your waistline. And moms-to-be will love this fact: women who ate chocolate during pregnancy are better able to handle stress than those who don’t! Overall, those that eat a little bit of chocolate a day have a reduction in stress, so go ahead and take a bite (or two) out of these chocolate-y delights!
Read Related: The Sweet Life: Chocolate-Coffee Cupcakes!
Almonds contribute a nutty dose of healthy fats to these cupcakes, keeping you feeling fuller longer. These nuts are rich in magnesium and vitamin E. Save any leftover almonds from this recipe in plastic baggies and store in your desk for a snack at work. If you prefer a different nut, you can substitute toasted pistachios, walnuts or hazelnuts for slivered almonds. Eggs are full of vitamin A and iron, as well as lots of protein. Unsweetened coconut flakes provide a Caribbean twist to this recipe (and any leftovers can be added to that snack bag of almonds for work!) You can always substitute ground flax seed for coconut flakes for any picky eaters. Don’t have any almond extract available (or perhaps you are just looking to make these cupcakes even richer): substitute coffee liqueur instead. Flourless cupcakes can be stored for up to 2 weeks in the refrigerator.
CHOCOLATE ALMOND CUPCAKES
1½ cups dairy-free chocolate chips, such as Enjoy Life Foods
1 cup slivered almonds
2 TBSP coconut flakes
3 large eggs
¼ cup raw honey
2 TBSP almond extract
¼ TSP sea salt
- Preheat the oven to 350° F. Prepare a 12-cup cupcake tin with nonstick baking spray. Set aside.
- In a food processor, combine the chocolate chips, almonds and coconut. Add eggs and honey until combined. Slowly add almond extract and sea salt; pulse until smooth.
- Transfer batter into prepared cupcake tin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 20 minutes before serving.