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Flourless Chocolate Cupcakes


Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed

3 large eggs

½ cup pure maple syrup

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

3 Tbsp. coconut oil, melted

1 tsp. pure vanilla extract

1/3 cup dark chocolate chips


Directions:

​Preheat oven to 350° F.

Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

Divide batter among 12 prepared muffin cups.

Top each muffin with about four chocolate chips; push into batter.

Bake for 28-30 minutes, or until toothpick inserted in center comes out clean.

Cool completely and enjoy!