Growing up, Easter was never a big holiday. I don't think I've ever been on an Easter Egg Hunt. The only Easter-ish celebration that I can remember is back when I was in kindergarten, and we had to color our eggs. Real hard-boiled eggs. I remember de-shelling the eggs, and my mom freaked looking at the color bleeding into the eggs.
This year, Kyle and I were invited to an Easter Egg Hunt by one of our friends, because Easter is her favorite holiday. So I figured, why not make some Easter treats? :)
Cupcakes are always fun! And quite easy to make. So I decided to make some healthy cupcakes, with a little treat on the top. They are refined sugar free, refined flour free, dairy free, and super moist! Plus, how cute are they!? :D
EASTER CHOCOLATE CUPCAKES
For the cupcakes
1 cup oat flour
1/4 cup almond meal
1/2 cup unsweetened cacao powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsweetened applesauce
1/2 cup coconut sugar
2 tablespoons pure maple syrup
3/4 cup unsweetened vanilla almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/4 cup avocado oil
For the frosting
20 soft medjool dates
1/4 cup cacao powder
1/4 cup brown rice syrup (or maple, agave, etc.)
1/4 cup water (or non-dairy milk)
2 tsp pure vanilla extract
A pinch of salt
2 bars of your favorite dark chocolate
2 cups shredded wheat cereal
- Preheat the oven to 350°F. Line a muffin pan for 12 cupcakes. Set aside.
- In a large bowl, sift together the dry ingredients (oat flour, almond meal, cacao powder, salt, baking powder, baking soda). Set aside.
- Stir together the almond milk and the apple cider vinegar and let it sit for a few minutes to curdle. Add it to a blender the apple sauce, coconut sugar, rice malt syrup, and vanilla extract. Blend on high until smooth.
- Pour the liquid into the dry ingredients then add the avocado oil. Using a spatula, fold the batter until well combined, making sure there aren't any lumps. Using a disher or a small measuring cup, fill each one about 3/4 full.
- Bake for about 30 - 35 minutes, or toothpick comes out clear when tested. Let cool
- Meanwhile, make the chocolate nests. Line another muffin pan. Set aside.
- In a bain marie or a double broiler, melt the chocolates. Once chocolate is all melted, remove from heat.
- Using your hands, shred the shredded wheat cereal into the melted chocolate. Stir until all the shredded wheat is covered in chocolate.
- Scoop about a tablespoon of the shredded wheat mixture onto the lined pan. Place your mini eggs, and pop the pan into the freezer.
- Now make your frosting. Blend everything in a blender.
- Assemble the cupcakes. Place a dollop of frosting on the cooled cupcake, then top it with the nested eggs. And voila! :)