Mix Dry Ingredients:
2 cups Coconut Flour
1 tsp salt
1 tsp xantham gum
1 tsp baking powder with 1 Cap AC vinegar poured over it
2 Tbsp Cardamom
1 tsp Ginger
Mix Wet Ingredients:
1 cup Coconut Oil
1 cup Sweetner. I used Coconut Birch Sweetner (Go Beyond Foods)
2 Tbsp Vanilla
1/2 cup water or Peppermint tea
Mix dry ingredients into wet.
Pour about 3/4 inch of a layer of batter into the cupcake tins.
Make chocolate sauce:
1/4 cup coconut oil
1/4 cup cocoa powder
1/8 cup maple syrup
lightly simmer all the ingredients. If you have two pots you can set up a double boiler to make it easier to not burn the chocolate.
pour a thin layer into each cupcake tin
Make Caramel Sauce
1/2 cup Sugar Cane Syrup (Sugar Cane Island)
1/2 cup Maple Syrup
3/4 cup brown sugar
Simmer together until it becomes thick and syrupy and all the dry sugar has melted
pour a thin layer into all the cupcake tins
Pack full of 4 or 5 vegan mini peppermint marshmallows (MY Dandies)
Fill the rest of the cupcake tin with more batter.
I added some chocolate hazelnut butter on top of everything (Jem Organics)
Bake for 14 minutes at 350
2 cups Coconut Flour
1 tsp salt
1 tsp xantham gum
1 tsp baking powder with 1 Cap AC vinegar poured over it
2 Tbsp Cardamom
1 tsp Ginger
Mix Wet Ingredients:
1 cup Coconut Oil
1 cup Sweetner. I used Coconut Birch Sweetner (Go Beyond Foods)
2 Tbsp Vanilla
1/2 cup water or Peppermint tea
Mix dry ingredients into wet.
Pour about 3/4 inch of a layer of batter into the cupcake tins.
Make chocolate sauce:
1/4 cup coconut oil
1/4 cup cocoa powder
1/8 cup maple syrup
lightly simmer all the ingredients. If you have two pots you can set up a double boiler to make it easier to not burn the chocolate.
pour a thin layer into each cupcake tin
Make Caramel Sauce
1/2 cup Sugar Cane Syrup (Sugar Cane Island)
1/2 cup Maple Syrup
3/4 cup brown sugar
Simmer together until it becomes thick and syrupy and all the dry sugar has melted
pour a thin layer into all the cupcake tins
Pack full of 4 or 5 vegan mini peppermint marshmallows (MY Dandies)
Fill the rest of the cupcake tin with more batter.
I added some chocolate hazelnut butter on top of everything (Jem Organics)
Bake for 14 minutes at 350