Trick or Treat?!

No tricks over here!  These cupcakes are a healthy treat!!  Be sure to stir these up for your Halloween party and everyone will think you cast a devilish  chocolate spell on them!

But all spooks aside, these brownies do not use processed white flour, which has a high glycemic load and can spike your blood sugar.  Instead, chickpeas are rich with fiber, protein and iron and the antioxidants in cacao powder have been known to reduce blood pressure, cholesterol and insulin resistance.  Using Sunbutter in place of peanut butter makes the icing the perfect treat for kids with nut allergies.

Ingredients:

1 (15oz) can chickpeas, drained & rinsed

3 large eggs

1/3 cup + 1/4 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

1/2 cup SunButter

1/4 milk (can use almond milk if no allergies)

2/3 cup powder sugar or Vanilla Shakeology

Cupcake toppers &/or Halloween sprinkles

Directions:

Line a 12 cup muffin tin & preheat oven to 350

Place chickpeas, eggs, 1/3 cup syrup, cocoa powder, baking soda, coconut oil & vanilla extract in a blender. Blend until smooth. Stir in chocolate chips.  Divide batter among muffin cups.

Bake 17 minutes or until toothpick inserted comes out clean.

With a hand held mixer, beat Sunbutter and milk until blended.  Add powder sugar or Shakeology & 1/4 maple syrup.  Beat until smooth.  Place icing in a pastry bag and pipe onto cupcakes.  Decorate with sprinkles and toppers.

BOO!  enJOY!

Heather