| 12 | 30 | 451 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 5 |
| 1 1/2 cup | Rolled oats, dry |
| 2/3 cup | Cacao powder, raw |
| 1 tsp | Baking soda |
| 1 tsp | Sea Salt |
| 1/2 cup | Water (+ 2 tbsp) |
| 1/2 cup | Oat Milk (Any plant milk is fine) |
| 3 tbsp | Coconut oil (Melted) |
| 1/4 cup | Coconut sugar |
| 1/4 cup | Maple syrup |
| 1 tsp | Vanilla extract, pure |
| 1/4 cup | Coconut cream |
| 1/2 cup | Vegan Chocolate Chips (Vegan) |
1. Preheat the oven to 350 degrees.
2. Blend the oats for 2 minutes to create the oat flour.
3. Add the oat flour to a bowl with the cacao powder, baking soda and salt.
4. In a separate bowl mix together the water and milk. Heat in a microwave for 20-30 seconds until warm.This will prevent the coconut oil form solidifying.
5. Then mix together all the wet ingredients: water and milk, melted coconut oil, coconut sugar, maple syrup, and vanilla extract.
6. Add the dry ingredients to the wet ingredients and mix together.
7. Use muffin liners if you have them. If not grease the muffin pan with coconut oil.
8. Pour the batter evenly into each muffin slot.
9. Bake for about 15 minutes or until a knife or toothpick comes out clean.
10. For the frosting, add the coconut cream and chocolate chips to a bowl and microwave until melted and then stir together.
11. Once the cupcakes are done, top with the frosting.
12. Enjoy :)
| Grain | 0.9 |
