Grain-Free Chocolate Almond Butter Cupcakes

Grain-Free Chocolate Almond Butter Cupcakes

RatingDifficultyBeginner

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!

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Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 0.50 cup almond butter
 0.25 cup coconut oil
 3 tbsp Nectevia (any flavor)
 2 eggs
 1.25 cups acorn squash puree
 1 cup natural almond meal
 0.25 cup carob or cacao powder
 1 tsp baking soda
 0.25 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
1

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

2

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.

3

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

4

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.

5

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

6

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

This Recipe Features
7

Nectevia Madagascar Vanilla by Steviva Brands

Ingredients

 0.50 cup almond butter
 0.25 cup coconut oil
 3 tbsp Nectevia (any flavor)
 2 eggs
 1.25 cups acorn squash puree
 1 cup natural almond meal
 0.25 cup carob or cacao powder
 1 tsp baking soda
 0.25 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

Directions

1

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

2

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.

3

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

4

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.

5

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

6

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

This Recipe Features
7

Nectevia Madagascar Vanilla by Steviva Brands

Grain-Free Chocolate Almond Butter Cupcakes


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