Directions

Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan with paper liners.

In a mixing bowl, blend together almond butter, melted coconut oil, Madagascar Nectevia, eggs, and squash puree with a hand mixer, immersion blender or whisk.

In a separate bowl, combine almond meal, carob/cacao powder, baking soda and salt.

Pour wet ingredients over dry ingredients, and mix well. Fold in chocolate chips and walnut pieces and stir so they are evenly distributed in the batter.

Scoop a heaping tablespoon of the cupcake batter into each muffin cup. Bake at 350 F for about 30 - 35 minutes.

Cool completely and then decorate with coconut shreds and fresh raspberries. Serve and enjoy!

This Recipe Features

Nectevia Madagascar Vanilla by Steviva Brands

Sweetener Notes: This recipe calls for any flavor of Nectevia. Try Marrakesh Spice for a warm, spiced flavor or New England Maple for an extra indulgent sensation, while Madagascar Vanilla is best for a creamy and sweet flavor!  Try Original flavor for a sweet, honey like taste, but for added floral notes try the Sweet Provencal Anise or Masala Chai Spice for a spicy cinnamon sensation!

Grain-Free Chocolate Almond Butter Cupcakes

  

April 5, 2017

Here's a fun, grain-free, dairy free, sugar free chocolate cupcake recipe featuring Nectevia Madagascar Vanilla, and a surprise ingredient! The acorn squash puree helps to keep these protein-dense cupcakes nice and moist. The kids won't even know they're eating veggies!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 12 cupcakes

Ingredients

1/2 cup almond butter

1/4 cup coconut oil

3 tbsp Nectevia (any flavor)

2 eggs

1 1/4 cup acorn squash puree

1 cup natural almond meal

1/4 cup carob or cacao powder

1 tsp baking soda

1/4 tsp salt

1 handful of chocolate chips (about 1/2 cup)

1 handful walnuts, baker's pieces (about 1/2 cup)

Toppings

Coconut shreds

Fresh raspberries

00:00

Nutrition Facts

Serving Size1 cupcake
Calories211
Sodium189 mg
Potassium237 mg
Protein6 g
Cholesterol27 mg
Sugar5 g
Total Fat18 g
Saturated Fat7 g
Polyunsaturated Fat3 g
Monounsaturated Fat7 g
Trans Fat0 g
Total Carbohydrates14 g
Dietary Fiber3 g
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