Ingredients:
1 (15oz) can chickpeas, drained & rinsed
3 large eggs
1/3 cup maple syrup
1/3 cup unsweetened cocoa powder
1 tsp baking soda
3 tbsp coconut oil, melted
1 tsp pure vanilla extract
1/2 cup chocolate chips
Carrot Strawberries:
Strawberries
White Chocolate chips
Melted coconut oil
Cacao Chips
Directions:
Line a 12 cup muffin tin & preheat oven to 350
Place chickpeas, eggs, syrup, cocoa powder, baking soda, coconut oil & vanilla extract in a blender. Blend until smooth. Divide batter among muffin cups. Top each with about 4 chocolate chips and gently push into center of batter.
Bake 17 minutes or until toothpick inserted comes out clean.
Meanwhile, microwave white chocolate chips in 30 second increments stirring after each time. When melted, slowly add melted coconut oil, until white chocolate becomes dipping consistency. I did not measure the chocolate chips…I eye-balled what I thought I needed and then slowly added the melted oil until a dipping consistency was achieved.
Top each cupcake with cacao chips and a carrot strawberry.
