Sunday, January 29, 2012

(Gluten Free) Chocolate Chickpea Cupcakes

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I call these treats "Love Yourself Cupcakes".

No, not in that way. Pervert.

We all know, when Valentine's Day swings around, you're tempted by mounts of chocolate and little candy hearts constantly. If you walk ten feet in any direction, you'll probably hit at least three bowls full of sweets. Cupid is here, and he's ready to make you gain a few pounds.

But things don't have to be this way. You don't have to choke down all that sugar. Valentine's Day is all about love - maybe it's time you should take some time and love yourself first. I know it's hard when there's all these chocolate boxes sitting around, tempting you. I'm not telling you to get rid of your treats all together. Just pick something that will make your body happy.

Instead of reaching for that cupcake with a half-ton of cream cheese icing on, reach for these.


These cupcakes are rich. Probably more so than any heart-shaped candy in your candy bowl. So rich, you're going to probably need to share it. They have a pure chocolate flavour, not hindered by white sugar or dairy. On top lays a thick, natural peanut butter topping - I wouldn't call it a frosting, because that implies something laden with sugar and butter.

And, did I mention that there is no gluten in these things? Nor any type of processed sugar?

Finally, these are Valentine's Day cupcakes that your body will be happy to consume. So take one and love yourself this February 14th.

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Chocolate Chickpea Cupcakes
slightly adapted from 52 Kitchen Adventures

Makes about 15 cupcakes

1 15-oz. can chickpeas (washed and drained)
1/3 cup fresh orange juice
1/3 cup unsweetened, natural almond milk (preferably homemade)
2/3 cup agave nectar
1 teaspoon vanilla extract
4 eggs
2/3 cup dark cocoa powder (best quality)
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1) Preheat oven to 350 degrees. In your food processor, throw in your chickpeas, orange juice, almond milk, agave nectar, and vanilla extract and process until smooth. Toss in your eggs, one at a time, and process well between additions.

2) In a large bowl, sift your cocoa powder, baking powder, and baking soda. Pour your liquid ingredients into it, and stir with a wooden spoon to create a very loose batter. Spoon three tablespoons into every lined cupcake tin. Bake for about 15 to 18 minutes, or until your cake tester comes out clean. Let cool before frosting.

Peanut Butter Topping
1 cup natural peanut butter
1/3 cup chickpea flour
1/2 cup maple syrup (good quality)

1) In your food processor, process the peanut butter and maple syrup together until completely combined. Add the chickpea flour, little by little, until the topping is nice and thick. Spoon on top of cooled cupcakes and enjoy.

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Lora said...

I LOVE the idea of chickpeas in these. Yay. they look wonderful.

Liz That Skinny Chick Can Bake said...

Gosh, I think I could eat that pb topping with a spoon! What a lovely, guilt free treat!

Christina Kim said...

Chickpeas in cupcakes? Now that's really a first, but I am truly impressed by the great work you have done here:) Healthy, yet yummylicious, that's a real treat!:D

Jennifer said...

These look lovely. I adore the hearts on top! Peanut butter topping = bliss!

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