NEW! These Bourbon Butter Pecan Cupcakes have a rich chocolate cake topped with a sweet butter pecan frosting. (#ad) Made with @danishcreamery butter in both the cupcakes and frosting really takes these over the top. If you’re looking for a decadent dessert, you have to try these! They are easy to make and so delicious. Grain free and naturally sweetened. Ingredients are listed below and clickable link to the recipe is in my profile.
Ingredients:
Almond flour
Coconut flour
Cacao powder
Baking soda
Danish Creamery Butter
Coconut sugar
Eggs
Goat yogurt or coconut yogurt
Bourbon
Maple syrup
Pecans
Maple sugar (or more coconut)
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https://www.realfoodwithjessica.com/2022/08/01/bourbon-butter-pecan-cupcakes-grain-free/
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#realfoodwithjessica#bourbon#butterpecan#cupcakes#chocolatecupcakes#grainfree#grainfreerecipes#realfood#pecans#glutenfree#glutenfreerecipes#glutenfreedessert
Pistachio Chocolate Chip (vegan/gf)
One of the best things I ever ate was a pastry in Paris - a chocolate pistachio “snail” so I thought I’d make it into a cookie :) I think it’s a better combo than white chocolate macadamia nut
3 tbsp maple syrup
1/2 cup coconut sugar
1/3 cup coconut oil (melted, FULLY cooled important)
2 tsp vanilla extract
1/8 tsp almond extract (optional - gives it that pistachio ice cream flavor)
1 flax egg (1 tbsp ground flax seeds mixed with 2.5 tbsp water, let stand 10-15 mins until thick)
1 cup blanched almond flour, packed
3/4 cup arrowroot starch/flour
1 tablespoons coconut flour
1 tsp baking soda
1/2 tsp salt
1 cup dairy-free chocolate chips
1/2 cup roasted salted pistachios, chopped
Preheat oven to 350 F. Whisk coconut sugar, maple syrup, and coconut oil together in a large bowl (vigorously whisk to give it some air/lift if you can or use hand mixer). Mix in flax egg, vanilla, and almond extract (if using). Add in almond flour, arrowroot starch, coconut flour, baking soda, and salt. Mix (I used my hands) until a dough forms. Mix in chocolate chips and about half of the pistachios. It’ll be a little sticky. Chill at least 30 mins to prevent it from spreading too thin and make it easier to handle. Form into balls and place on parchment paper lined baking sheet. Top with more chocolate chips and chopped pistachios (be careful if using chocolate bar on top it has a different melting point than chips and some brands burn easily -happened to me with the first batch -to avoid burning add on while hot after baking). Flatten into thick disc. Bake for 10-12 minutes. Let cool then enjoy!
#cookies#vegancookies#vegan#vegandessert#veganglutenfree#paleo#grainfree#healthydessert#glutenfreecookies#pistachiochocolate#chocolatechipcookies