This post is brought to you by the incredibly amazing Adriana from Living Healthy with Chocolate. Check out her blog now!!
‘Hello Everyone! First of all, I want to thank Juli for having me as a guest on PaleOMG. As many of my followers know this is only my second guest post and I am so honored to be able to share my recipes with everyone who follows Juli and her blog.
I really wanted this post to be special and after giving it some thought, I came up with this idea to cover strawberries in chocolate, but in a different way. So for this recipe I decided to surround my strawberries with a light, soft, moist and not too sweet dark chocolate cupcake. We all can agree that chocolate complements strawberries very well and it is one of those unique combinations that keeps you wanting more and more.
The sound of cupcakes in the paleo diet sounds very unhealthy, but when you combine ingredients such as coconut oil, coconut milk, ground almonds and some dark chocolate, it becomes the perfect healthy alternative treat for a birthday party or a special occasion like valentines day.
I am certain you will enjoy this recipe and know that following a healthy diet can also be delicious in the presence of dark chocolate and fresh strawberries ♥. Enjoy!’
Guest Post: Chocolate Covered Strawberry Cupcakes
- Yield: 6 1x
Ingredients
For the cupcakes
- 1 3/4 cup almond flour
- 1 tablespoon raw cacao powder
- 2 teaspoons baking soda
- 1/4 cup chocolate chips (Enjoy Life Chocolate Chips)
- 1egg
- 2 tablespoons coconut oil, melted
- 1/3 cup coconut milk
- 1 tablespoon raw honey (add more if you like it sweeter)
- fresh strawberries
For the frosting
- 3/4 cup chocolate chips (Enjoy Life Chocolate Chips)
- 6 tbs coconut milk
Instructions
- In a large bowl mix the almond flour, cacao powder and baking soda
- Melt the chocolate chips in a bowl over simmering water and let it cool for 5 minutes
- Whisk in the egg, coconut oil, coconut milk and honey until smooth
- Gently fold the almond flour mixture into the chocolate to form a batter
- Spoon batter into prepared muffin cups, filling each to the top. I used a silicon muffin pan. but you can use any regular pan and paper liners if you wish.
- Cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down
- Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 22 minutes
- Allow muffins to cool on a wire rack before frosting
Chocolate Frosting:
- Melt the chocolate chips in a double boiler and mix the coconut milk until smooth
- Top each cupcake with the frosting, then place a fresh strawberries on top
Notes
Yields: 6 cupcakes
All about Adriana:
For the past few years I have been educating myself on which micronutrients my body requires to function properly. I have dramatically changed my diet, eliminating all grains and processed foods and I now follow a paleolithic/primal diet. I am an avid kitesurfer and bodyboarder and this has greatly improved my performance and health. Like our ancestors, I have an occasional sweet tooth and in my spare time I try to get creative in my kitchen developing dessert recipes that uses only high quality, micronutrient rich ingredients. It is through my blog, Living Healthy With Chocolate, that I enjoy sharing these recipes and I hope that I can help people understand that there are plenty of healthy alternatives ingredients and options in the world of sweets that we all love!
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I can’t find Almond flour here in Australia but that recipe looks so delicious it makes me want to try again!
Try looking for ground almonds instead – same thing, but more common in supermarkets in the baking/nut section or in health food stores.
Yes you can. Almond meal – you can get it in Coles.
I used whole milk, but it sunk in the middle where the strawberries were, did anyone else have that happen? I always feel like when I bake with almond flour, it sinks in the middle?? Any idea why?
@JL, I had the same problem when I started baking with almond flour. The problem is the consistency of the flour. I’m guessing you’re using the coarser “almond meal” type flour, such as that made by Bob’s Red Mill or commonly found in bulk bins. Using the more finely ground kind made by brands such as Honeyville or JK Gourmet will make a huge difference in the consistency of your baked goods!
These cupcakes look fabulous. Must make soon.
Jan,
Buy whole almonds and use a food processor to make the almond four/meal (don’t do it so much that you make almond butter).
OMG these are amazing!! Just started Paleo last week and needed something sweet…this hit the spot. Thank you 🙂
what’s the best way to store leftovers and how long do they keep?
in the fridge but i’m not sure how long
Where do you find the “Enjoy Life Chocolate Chips”?
whole foods, sprouts, or online
Ugh, I tried to make these last night and failed miserably. My cupcake pan was”non stick.” Well, it stuck! :(. But other than that they taste pretty good. They’re just sad looking.
Get silicone liners! They work wonders!
OMG I just made these delicious little cups of joy. HOLY crap these are good!!! I followed the directions to the T- minus the fact that I was too lazy to go to the store for strawberries so i substitutes frozen blackberries. I literally have to contain myself from eating all of them in one sitting. These yielded about 7 cakes in my pan. I greased the pan with grass-fed butter and it worked like a champ. Thank you for your amazing recipes 🙂
These look AMAZING!! However I have a coconut allergy, are there any substitutions for the coconut milk?
What can I sub for almond flour (allergy)? Can I sub grass fed butter for coconut oil. What can I sub for the coconut milk? Don’t really like it.