A healthier plant-based version of a banoffee chocolate treat? What’s not to love?! Especially if the chocolate in question has been made with CHOC Chick’s raw, organic heavenly cacao powder and cacao butter! You could use chocolate chips, but I prefer to use CHOC chick’s super delicious cacao nibbles for a bit of a crunch - these are cacao nibs sweetened with yacon syrup… #drool These cupcakes are simple to whip up and cater to all dietary requirements, making them perfect for sharing – if you can bear to, that is!
We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site http://www.cookfirst.co.uk/ and follow her on Instagram @cook_first_ #BeKitchenConfident
1/3 cup (30 g) CHOC Chick 100% raw cocoa powder
1/3 cup (80 g) boiling water
2 large (240 g) extra ripe bananas
1/2 cup (100 g) coconut sugar
1/3 cup (75 g) plant m*lk (I like to use Plenish almond m*lk)
1 tsp (5 mL) vanilla extract
1 1/2 cups (200 g) gluten-free flour (I like to use Dove’s)
1 tsp (4 g) baking powder
1/2 tsp (2 g) baking soda
3/4 tsp (3 g) salt
6 oz (170 g) CHOC Chick cacao nibbles
4 oz (110g) CHOC Chick organic cacao butter (melted and cooled)
2-3 tbsp pure maple syrup
1 tsp maca powder
1/2 cup (115g) vegan butter
2 cups (450g) icing sugar
Preheat the oven to 180 Celsius. Line a cupcake tray with paper liners to you’re ready to go when the batter is finalised.
Mix the boiling water and cacao powder together in a bowl to form a smooth paste.
In a large mixing bowl (or in a food processor) mash the bananas until they form a smooth paste.
Next add the coconut sugar, plant m*lk and vanilla and whisk up with the bananas until silky smooth.
Then in another bowl, mix the flour, baking powder, baking soda, and salt. Now add the wet ingredients to the dry and mix well until the batter is smooth. Add the cacao paste and mix again.
Finally, fold in the cacao nibbles, saving some to sprinkle on top of the cupcakes when they’re oven-ready.
Fill the prepared cupcake cases about 2/3 full and bake on the middle shelf of the oven for about 18-20 minutes, or until a skewer comes out clean.
Once baked, remove from the oven and let the cupcakes cool for 5 minutes before transferring them onto a wire rack to cool completely.
For the Frosting
Melt the cacao butter in a bain-marie.
In a separate bowl or in a food processor, beat the vegan butter, maple syrup and and icing sugar until light and fluffy.
Then add the melted cacao butter to the butter/sugar/maple/maca mixture and continue whisking until the ingredients are well combined.
Let the cupcakes cool completely before decorating them with the frosting and any toppings – like dried banana, cacao powder or more cacao nibbles! :)
You can find more inspiration and recipes on her site Cook First and follow her on Instagram @cook_first_ #BeKitchenConfident