Pecan Cacao Cupcakes
Why Pecan Cacao Cupcakes?
For those who cannot have or avoid cacao powder or chocolate due to dietary reasons but still want a treat that tastes like chocolate, this is a great option. The pecan flour’s deep flavor combined with dates, cacao butter, and a hint of black pepper makes these treats reminiscent of a chocolate brownie. For those who want to experiment with other flavors, see the notes below for ideas.
This recipe is also a good match for those who an egg allergy or who cannot find safe for them eggs as it is egg-free. It is sweetened by dates and there are no animal based ingredients making it a good choice for those who are vegetarian or vegan.
Nutrient Info
Pecans offer 20 grams of fat and 3 grams of both fiber and protein. They are high in flavonoids, are an excellent source of copper and manganese and are a good source of thiamin (B1) and zinc.
1 Medjool date offers carbohydrates as well as calcium (15 mg), magnesium (13 mg), phosphorus (15 mg) and potassium (167 mg).
Pecan Cacao Cupcakes
Ingredients
7.5 – 8 ozs. pecan flour
1.5 ozs. almond flour
½ tsp. baking soda
½ tsp. sea salt
1/8 - ¼ tsp. finely ground black pepper, optional
16 large Medjool dates, pitted & coarsely chopped
4 ozs. cacao butter, melted (alternates: coconut oil or butter)
1 Tbsp. vanilla extract
1 Tbsp. ACV
Method
Preheat oven to 325°F.
Pulse pecan flour, baking soda, salt, & pepper in food processor until well mixed.
Process in chopped dates until well mixed with dry ingredients.
Pulse in melted cacao butter, vanilla & ACV processing for several minutes until thick batter forms.
Scoop batter using a 3 Tbsp. ice cream scoop into large silicone cupcake molds.
Bake 15 mins. or until a toothpick comes out clean.
Cool cupcakes in molds before freezing to harden cacao butter.
Remove from freezer 15 – 20 before enjoying.
Notes: These cupcakes are dense, firm, & much like a brownie.
Chilling overnight allows the chocolate flavor to develop.
In place of black pepper on can add cardamom, cinnamon or nutmeg.
