Ingredients

The following ingredients have 8 Servings
  • 1/2 cup Hu Gems
  • 3/4 cup coconut sugar
  • 1 1/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 1/4 cup cassava flour
  • 1/2 cup cacao or cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 can coconut cream, chilled 24 hours
  • 1 cup freeze dried raspberries

Instruction

  • Preheat the oven to 350ºF.
  • Melt the chocolate with the almond milk. Stir until smooth.
  • Whisk in the coconut sugar and apple cider vinegar.
  • Add the rest of the cupcake ingredients and mix.
  • Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
  • Bake for 25 minutes at 350ºF.
  • Cool completely before frosting.
  • For the frosting: Scoop out just the solid part from the can of coconut cream. Beat (preferably in a chilled bowl) until fluffy. Blend the freeze dried raspberries (in a DRY blender) until powdery. Stir in freeze dried raspberry powder to desired color/taste. Chill to thicken.
  • Frost cooled cupcakes and eat.