Chocolate Cupcakes

This is a little late, but that seems to be my style lately. I wanted to post this before Thanksgiving, but at least I am posting this before Christmas. I was assigned a veggie tray and a dessert for Thanksgiving. Most of my desserts have to stay frozen until you are ready to eat, or they will just melt everywhere. I wanted to make something that could be left on the counter, that is how lazy I am these days, taking something out of the freezer is just too much work.

So I came up with these little beauties.

Chocolate Cupcakes

1 cup almond butter

1 cup almond flour (I make my own by throwing raw almonds into my food processor)
3 eggs
1/2 cup raw honey
1/2 cup unsweetened shredded coconut
1/2 cup raw unsweetened coco powder

1/3 cup coconut oil, melted

1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt (Himalayan or Real Salt; if you're using table salt shame on you, just kidding, but seriously throw it away and go get some of the good stuff)

1.  Preheat oven to 350 degrees.
2. Mix it all together; if it's too runny put more almond flour in.
3. Scoop into muffin cups.
4. Bake for 15-20 minutes.

Frosting

1/2 cup almond butter

1/2 cup raw honey

1/2 cup raw unsweetened coco powder

1-2 Tablespoon Almond Milk

Mix until it all blended in, add more Almond Milk to get the consistency you desire.

I then sprinkled on some unsweetened coconut.

Now here is my disclaimer, if someone is eating a lot of sugary food they will eat this and say (this is unfortunately true)

Person 1-"They're good, but they're missing something."

Person 2-"Sugar, they're missing sugar"
Person 1- "No, not sugar, but something"
Person 2-"No, seriously they need sugar"

But if someone is eating pretty good they will say, "Wow! These are incredible!" That someone might be me.