These Chocolate & Banana cupcakes are gluten free, dairy free and sugar free. If I’m honest, I’ll always think that sugar free things need more sugar, but these taste so good regardless.
Original recipe is by Real Food Pledge.
1 cup dried dates
½ cup coconut flour
¼ cup raw cacao powder
1 teaspoon baking soda
Pinch of salt
2 ripe banana’s (mashed)
2 tablespoons coconut oil, melted
¼ cup water
Preheat your oven to 180 degrees celsius. Line a loaf tin, or cupcake tray with either baking paper, or cupcake papers.
In a food processor, add the dates and coconut flour. Process until dates are finely chopped.
Add the cacao powder, baking soda and salt to your date/flour mix. Process until combined.
In a separate bowl (relatively large), add the mashed bananas and eggs. Whisk together. Once combined, add the coconut oil and water. Whisk again until incorporated.
Add the dry ingredients to your wet ones, and combine with a knife. Do not over mix.
Using dessert spoons, put one spoon full in each cupcake case.
Bake for 25-30 minutes, or until a skewer comes out clean.
MAKES 18 CUPCAKES.