Spoil your Valentine this year with these fresh baked superfood cupcakes! These gooey treats are packed full of all-natural ingredients. Quinoa and hemp hearts are gluten free and filled with protein and omegas. Cacao is also a source of phytochemicals that may support cardiovascular health. – it’s no wonder they are considered superfoods. Enjoy!
2/3 cup hemp hearts
1/3 cup quinoa
1 1/3 cup water
1/3 cup almond hemp milk
4 large eggs
2 tsp pure vanilla extract
3/4 cup coconut oil, melted
1 cup raw cane or coconut sugar
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
Preheat oven to 350F
Add hemp hearts, quinoa and water to a pot with a lid and bring to a boil. Remove lid and reduce heat to med-high. Let cook for 10-15 minutes until softened. Turn off heat and let sit covered for 10 minutes. Strain off any extra liquid and let cool.
Add cooled hemp hearts/quinoa , melted oil, milk, vanilla, and eggs to a blender or food processor and blend until smooth.
Whisk together sugar, cocoa, baking powder, baking soda and salt. Add in wet contents from blender/processor and mix well.
Line muffin tin with large paper or silicone liners and fill 2/3 full with batter. Bake 20-30 minutes until a toothpick inserted in the centre comes out clean. Cool completely and freeze part way through before icing.
Raw Cacao Frosting
Makes approx. 1 cup
2 ripe avocados
1/4 cup raw cacao powder
1/4 cup raw agave or maple syrup
1/4 tsp sea salt
1 Tbsp vanilla
Unsweetened shredded coconut, for garnish
Blend until smooth with a hand mixer or food processor.
Be sure the cupcakes have been cooled completely before frosting. Spread evenly on top of each cupcake and sprinkle with shredded coconut. (*Use frosting within 24 hours)
For more whole food, gluten free treat recipes check out or Clean Eating Treats ebook!