Oh man… I am drooling just looking at this picture you guys! These are one of my most favourite treats right now. You know when you’re in the mood for something chocolatey… you only need a couple little bites to be satisfied but you don’t want just another square of dark chocolate? This is your answer. Make this recipe into mini-muffins and have one or two as a treat.

We have adapted this recipe from a little cookbook I have called Gluten-Free Cupcakes by Elana Amsterdam. Elana has a cool blog with loads of recipes called Elana’s Pantry – you should check it out! We love all of her recipes we’ve tried so far.

Elana’s original recipe calls for Agave syrup which is high in FODMAPs, so we just substitute white sugar or maple syrup to make it low FODMAP.

I also use a bit of a novel ingredient when I make these. Have you ever heard of grape skin flour before? I created this recipe for one of my favourite Niagara wineries called Joseph’s Estate Winery. They sell well-priced wines that are so delicious you’ll buy cases at a time (like us). I did a presentation at the Waterloo Region Food & Drink Show for Joseph’s and wanted to use this flour in a delicious dark chocolate recipe. The grape skin flour is incredibly high in fibre and iron. It has a deep, rich, bitter flavour resembling red wine – so don’t use too much if you want to try experimenting with it in to your recipes.

If you don’t have access to the grape skin flour, leave it out and just use Elana’s original measurements of 1 cup coconut instead of the 3/4 cup I have below for the modified recipe. Since it’s such a novel ingredient, the grape skin flour hasn’t been tested for FODMAPs, so if you are in the elimination phase it’s best to stick with just the coconut to start with, and maybe test out how your body responds to the grape skin flour in a small amount once you are symptom free 😉

 

Dark Chocolate Coconut Cupcakes

Makes: 24 servings
Time: 5 minutes prep, 15 minutes cook

 

INGREDIENTS

1 cup dark chocolate chips

3/4 cup unsweetened shredded coconut

1/4 cup grape skin flour

3 large eggs

1/3 cup agave nectar (or maple syrup or white sugar)

Pinch of salt

 

INSTRUCTIONS

Preheat oven to 350F and line 24 mini-muffin cups with paper liners.

Puree chocolate chips in a food processor for about 2 minutes. Add coconut and pulse a couple times until mixed in. Remove from food processor into a large bowl.

Add grape skin flour, eggs, agave or other sugar, and salt. Mix together until combined.

Scoop the batter evenly into 24 mini muffin cups. Bake for 15 to 20 minutes until cooked through.


Note: If you enjoy a bit of wine, try one of these little cupcakes with a sip of a Pinot Noir or the Joseph’s 2008 Baco Noir – you will just die at how satisfying and sensual this treat is and guess what … you deserve it my friend!

 

Much love & good eating,

 

Stephanie

 

 

 

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