Vegan Cherry Chocolate Protein Cupcakes

February 10th, 2018 Posted by Recipes 0 thoughts on “Vegan Cherry Chocolate Protein Cupcakes”

Gluten, dairy and egg free, these cupcakes have an indulgent, brownie like texture. The addition of our Sour Cherry Protein Powder boosts their nutritional value. The icing is made using natural fruit sugar.


Print Recipe
Vegan Cherry Chocolate Protein Cupcakes
Servings
Cupcakes
Ingredients
For the cupcakes
  • 150 g Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 50 g Cacao powder
  • 30 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 30 g Cacao Nibs
  • 100 g Coconut sugar
  • 4 tbsp CoYo
  • 4 tbsp Coconut oil melted
For the icing
  • 180 g Dates
  • 130 ml Warm water
  • 30 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 20 g Cacao powder
Servings
Cupcakes
Ingredients
For the cupcakes
  • 150 g Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 50 g Cacao powder
  • 30 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 30 g Cacao Nibs
  • 100 g Coconut sugar
  • 4 tbsp CoYo
  • 4 tbsp Coconut oil melted
For the icing
  • 180 g Dates
  • 130 ml Warm water
  • 30 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 20 g Cacao powder
Instructions
  1. Soak the dates in the warm water for at least 10 minutes (ideally 1-2hours).
  2. Combine the cake ingredients in a bowl and mix gently.
  3. Pour the batter into a silicone cupcake tray, bake for 12 minutes at 180 degrees.
  4. Blitz the soaked dates (with the water) in a food processor to make a smooth paste.
  5. Mix the date paste with the cacao and protein powder to make the icing.
  6. Spread the icing over the cooled cakes and top with a fresh cherry.
Share this Recipe
Tags: , , , , , , , , ,

No comments yet. You should be kind and add one!

Leave a Reply

Post Translator