Flourless Chocolate Coconut Cupcakes
Have a soft spot for Mounds candy bars? This simple flourless cupcake is made of shredded coconut and chocolate. It’s great with my Vegan Chocolate Frosting (page 92) or without any frosting at all. Shredded coconut provides great fiber, and the dark chocolate is full of antioxidants.
Sweetness: Medium
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
Step 2
Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand. Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.