Chocolate Mocha Cupcakes

Hands-on time: 10 minutes; Total time: 45 minutes.

Makes 4 cupcakes.

INGREDIENTS:
◦ 1 cup coconut flour
◦ 12 eggs
◦ 1 cup palm shortening, melted
◦ 1 cup pure maple syrup
◦ 1 tbsp. vanilla extract
◦ 1/2 tsp. baking soda
◦ 1 tsp. Himalayan or Celtic sea salt
◦ 1.2 cup cocoa powder

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, blend all ingredients with a hand mixer.
3. Place cupcake papers in a cupcake pan.
4. Fill each cupcake paper 1/3 of the way.
5. Bake for 35 minutes.
6. Let cool and top with avocado mocha frosting (see other recipe).

*Excerpted from “Make it Paleo: Over 200 Grain Free Recipes For Any Occasion” by Bill Stanley & Hayley Mason

Avocado Mocha Frosting

Hands-on time: 5 minutes; Total time: 5 minutes.

Makes 2 cups.

INGREDIENTS:
◦ 3 avocados
◦ 1/4 cup cocoa powder
◦ 1/4 tsp Himalayan or Celtic sea salt
◦ 1 tsp vanilla
◦ 1/2 cup pure maple syrup
◦ 1.25 Tbsp ground decaffeinated coffee

DIRECTIONS:
1. Cut avocados in half, remove pits.
2. Remove the flesh and place into a food processor or high speed blender.
3. Add in all other ingredients.
4. Blend until smooth.

NOTE: As avocados will brown when exposed to air, stir frosting immediately before using.

*Excerpted from “Make it Paleo: Over 200 Grain Free Recipes For Any Occasion” by Bill Stanley & Hayley Mason