Flourless German Chocolate Quinoa Cupcakes - Making Thyme for Health

Step 1

Preheat the oven to 350°F and line or grease a muffin tin for 6 cupcakes.

Step 2

In a large bowl, sift together the dry ingredients (cocoa powder to salt) and then set aside.

Step 3

After you’ve cooked the quinoa, allow it to cool and remove any excess moisture by straining it thoroughly. Next combine quinoa with 2 eggs, almond milk, vanilla extract and melted butter in a blender and process on high for 1-2 minutes, until smooth.

Step 4

Pour the wet ingredients into the dry and then fold together using a spatula. Be sure to scrape down the sides so that the mixture is completely combined.

Step 5

Using an ice cream scooper, scoop the batter into the muffin tin until each is 3/4 of the way full, making 6 total.

Step 6

Bake in the oven for 30 minutes, or until you can stick a toothpick in the center and have it come out clean. Allow to cool.

Step 7

Meanwhile prepare the icing by bringing 3/4 cup water to a boil in a medium size saucepan. Add the dates to the pot and then reduce to a simmer. Allow to cook for 15 minutes then set aside to cool.

Step 8

Once dates have cooled, scoop each one out and place into a food processor along with the pecans, coconut, vanilla extract, and salt. Pulse for 15-20 seconds then add the almond milk. Continue to blend for another 20 seconds or so that it’s still somewhat chunky but smooth enough to spread. You can blend it more or less if you prefer a different consistency. You can also taste test it and add a teaspoon of maple syrup if you prefer it to be sweeter.

Step 9

When the icing is ready, spread it on top of each cupcake. If you want to make them fancy then you can melt 1 cup chocolate chips and drizzle it on top of each one.

Step 10

Store in an airtight container in the refrigerator for up to 3 days.