1 1/2 cups whole wheat pastry flour
1/4 cup raw cacao
3/4 tsp baking powder
1 1/2 tsp baking soda
1 cup coconut crystals
1/4 tsp salt
1/2 avocado
1 cup warm water
2 tbsp agave syrup
1 tbsp apple cide vinegar
1 tsp pure vanilla extract
1 tbsp ground flax seed mixed with 3 tbsp warm water
Icing
2 large avocados
6 tbsp raw cacao
1/3 cup agave syrup
1 tsp pure vanilla extract
dash of salt
dash of cinnamon
1. Preheat the oven to 350 degrees. Line muffin tin with 8 cupcake liners.
2. Mix together the flour, cacao, baking soda, baking powder, sugar, and sea salt.
3. Place your avocado, water, agave, oil, and vanilla in a blender, and blend till smooth. Add this mixture, along with the flax, to the dry batter. Beat with an electric hand mixer for about 3 minutes. Pour batter into muffin cups. Bake for 15 minutes.
4. While cupcakes cool, mix all icing ingredients in a food processor. Ice the cupcakes and serve!
