Chocolate Cup Cakes

3 tablespoons of butter or coconut oil

1/3 cup of cocoa powder

1/4 cup of coconut milk fat reduced

3 eggs (room temperature)

1/3 cup of sugar

1/4 teaspoon of Wonderfoods stevia powder

1/4 teaspon of salt

1/4 teaspoon of vanilla

1/4 cup of sifted coconut flour

1/4 teaspoon of baking powder

Candied Hazelnuts

1 cup of Hazelnuts

1/2 cup of sugar

1/4 cup of water

In a saucepan at low heat, blend together butter/coconut oil and cocoa powder. Remove from heat and let cool.

In a bowl, mix together the coconut milk, eggs, sugar, salt, and vanilla. Stir in the cocoa mixture.

Combine coconut flour with baking powder and whisk into batter unitl there are no lumps.

Pour batter in to greased muffin cups. Bake at 205^oC for 16-18 minutes.

Top with Candied Hazelnuts or Yoghurt Cheese Frosting.

Candied Hazelnuts

Line a tray with baking paper.

Put sugar and water in a saucepan in a small heavy based saucepan and stir over a low heat until the sugar is dissolved. Bring to boil, reduce heat and simmer for 5-6 minutes until a syrup is formed. Add the hazelnuts and cook for a further 2-3minutes. Spoon on to the baking tray, forming the desired shape. Allow to cool for at least 10 minutes

Coconut Flour is gluten free and Coconut Oil is not like any other cooking oil see

Can Coconut Oil help you loose weight?

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