Editor’s Note: Here’s a sweet treat for your Halloween party that goes flourless but doesn’t give up the ghost on flavor!
FLOURLESS CHOCOLATE COCONUT CUPCAKES
1 cup dark chocolate chips (73% cacao)
1 cup unsweetened shredded coconut
3 large eggs
1/3 cup agave nectar
¼ teaspoon sea salt
- Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
- Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand.
- Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.
- Scoop ¼ cup of batter into each prepared muffin cup.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 1 hour, then frost and serve.
VEGAN CHOCOLATE FROSTING
Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over everything, or simply eat it with a spoon, like I do.
Makes: 1¼ cups
6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup)
½ cup Spectrum all-vegetable shortening
¼ cup agave nectar
1 tablespoon vanilla extract
2 tablespoons water
Pinch of sea salt
- In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.
- Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth.
- Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.
- If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.