Description
These raw coconut cupcakes are a delicious vegan and gluten-free treat.
Ingredients
Scale
- 1 cup shredded coconut
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a bowl, mix shredded coconut, almond flour, and salt.
- Add maple syrup, melted coconut oil, and vanilla extract.
- Stir until well combined.
- Press the mixture into cupcake molds.
- Refrigerate for at least 2 hours to set.
- Remove from molds and serve.
Notes
- Store in the refrigerator for up to a week.
- Top with fresh fruit or coconut cream if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raw coconut cupcakes, vegan cupcakes, gluten-free desserts