‘Tis the season for baking! This is a quick, decadent recipe that is sure to be well-received. Not only that, but this recipe is dairy-free, gluten-free, raw and vegan! I know, how can it be good? But answer me this, how can maple syrup, chocolate and coconut oil be bad? I try to minimize the lactose in my cooking, but sometimes I find myself craving a rich chocolate mousse or a pot de creme – this is the perfect antidote to the dairy-free lifestyle. In this recipe I added cinnamon and sliced almonds, but you can spice it up holiday-style as you see fit – perhaps peppermint flakes? Dried cranberries? Almond extract? Go crazy with additives – whatever you add, the ingredient list will likely still be in the single digets.
*adapted from food52*
1.5 cups Almond meal (or you can make your own in a food processor)
1 and 1/4 cup maple syrup
6 tablespoons coconut oil
1 and 3/4 cup dark coco powder
1 teaspoon salt
1 teaspoon cinnamon
1.) Make the crust – mix together: almond meal, 4 tablespoons coco powder, 3 tablespoons maple syrup, 3 tablespoons coconut oil.
2.) Press the crust mix into the bottom of cupcake cups.
3.) Mix together the remaining maple syrup (1 cup) and coco powder (1.5 cups).
4.) Add in 3 tablespoons coconut oil, salt and cinnamon.
5.) Pour the mixture over the crust in the cupcake cups.
6.) Top with almonds, or your topping of choice.
7.) Refrigerate for about 2 hours before serving.