Flourless Chocolate Cupcakes

INGREDIENTS

1 ½ cups almond meal 

¼ cup Healthy Chef Naked Chocolat or cocoa powder

1 teaspoon gluten free baking powder

2 organic eggs

2 teaspoons vanilla extract / 1 teaspoon of vanilla paste

¼ cup olive oil or macadamia nut oil

¼ cup milk of your choice 

2 tablespoons raw honey or organic maple syrup 

METHOD

Preheat oven to 160 C/320 F.

Combine almond meal, Naked Chocolat and baking powder.

Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.

Spoon into 12 small individual cupcake tins.

Bake for 25 minutes until puffed and cooked through - make sure not to overcook.

Serve alone or topped with ganache, chocolate mousse, greek yoghurt or raspberry puree.