| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
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Ingredients
DRY
- 3/4 cup oat flour
- 3/4 cup rice flour
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
WET
- 100 g dates
- 1 1/2 cups coconut milk
- 2 bananas very ripe
- 1/2 cup vegetable oil
- 50 g dark chocolate melted
- 60 - 70 g pecans chopped
TOPPING
- 50 g dark chocolate melted
- 30 g pecans
Ingredients
DRY
WET
TOPPING
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine your flours, cocoa powder, baking soda, baking powder. Set of aside.
- In a blender bowl combine your dates, bananas, coconut milk. Blend on low, gradually increasing to high. Blend on high for 2-3 minutes until silky-smooth.
- Add in bowl with dry ingredients wet ingredients and mix everything thoroughly.
- Add the vegetable oil and melted dark chocolate and mix until just combined.
- Quickly add chopped pecans, mix through, and immediately transfer the batter into the muffins pan. Leave 1/4 of the volume because the cupcakes will grow.
- Bake in a pre-heated oven for 25 - 30 minutes, or until a skewer inserted down the center comes out dry.
- Remove from oven and cool on a rack.
- Decorate with melted dark chocolate and pecans.
ENJOY!