Building Better Brains

Paleo Holiday Chocolate Mousse Cupcakes

Lorraine Driscoll, BA, MST, RHN

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Ingredients:

  • 6 eggs at room temperature
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted on low heat
  • 1/4 cup coconut milk
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup almond flour (blanched)
  • 1/3 cup coconut flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup dairy free chocolate chips


Chocolate Mousse Filling Ingredients:

  • 1 can full fat coconut milk (place in fridge for 24 hours)
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/2 cinnamon
  • 3 tsp coconut flour
  • 3 -4 tbsp cocoa powder (I adjust this based on my desired level of chocolate). Feel free to add more or not as much depending on your preferences.


Cupcake Instructions:

  1. Preheat oven to 350 degrees.
  2. Place 12 paper cupcake cups in a muffin tray.
  3. Blend eggs, coconut milk, melted coconut oil, vanilla and honey/maple syrup either in a food processor or manually.
  4. Add the almond and coconut flour, cacao powder, salt and baking soda and blend.
  5. Next add the chocolate chips and mix by hand.
  6. Pour the cupcake batter into the cupcake cups, filling each to 3/4 full.
  7. Bake for 12-15 minutes. Be careful. Since they are dark, it is hard to know when they are ready. A fork or toothpick should come out clean once they are ready.
  8. While the cupcakes are baking and cooling make the raw chocolate mousse filling.
  9. When they have cooled cut the cupcakes in half. You will notice in the photo below that the first cupcake has been cut horizontally.

     


Paleo Chocolate Mousse Filling Instructions:

  1. Remove canned coconut milk from fridge and turn upside down to open. This makes it easy to drain the coconut water from the solidified cream. Simply pour the coconut water into another glass or container and set aside to save for a smoothie.
  2. Scoop out the rest of the solidified coconut cream into a bowl and blend.
  3. Add the honey, cinnamon, vanilla, cocoa powder and coconut flour and blend again.
  4. Place bowl in refrigerator for 2o-25 minutes since this mousse softens quickly.
  5. Make sure the cupcakes have cooled completely before spreading the mousse between the two halves.
  6. Right before I serve the cupcakes I top them with some mousse and a 1-2 tbsp of either maple syrup or Paleo Caramel Sauce.

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