Raw Chocolate Mousse & Blueberry Cupcakes (vegan, grain-free, sugar-free)

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Raw-vegan, dairy-free, grain-free and sugar-free chocolate mousse & blueberry cupcakes that are perfectly moist but still firm, absolutely addictive and completely healthy!

A simple, no fuss, no bake recipe for you to try at home…

Ingredients:

-1 cup full fat coconut milk (unsweetened and sulfate/ preservative free)
-1/4 cup chia seeds
-6 teaspoons 100% pure maple syrup
-1/4 cup almond flour
-1 tablespoon coconut flour
-3/8 cup cacao powder (raw cocoa powder)
-5 tablespoons agave syrup
-1/4 cup desiccated coconut
1/2 cup cold-pressed coconut oil
-1/2 cup dried blueberries (sulfate free & sweetened with pure apple juice)
-1 large ripe avocado (or 2 small)
-1 teaspoon cinnamon
-1 teaspoon raw ground vanilla
-pinch of sea salt

Instructions:

-place the chia seeds and the pinch of sea salt  in a jar with the coconut milk and soak in the fridge overnight (atleast 10 hours)

-mash or blend the avocado until smooth with no lumps

-melt the coconut oil so that it is soft but not liquid

-add the soaked chia mix to a bowl with the avocado and the coconut oil and mix well

-add the cacao powder, almond flour, coconut flour, agave syrup, maple syrup, cinnamon, vanilla, desiccated coconut and dried blueberries to the mixture and mix thoroughly

-place cupcake papers into a cupcake pan

-spoon the cupcake mixture into the papers until they are full (they won’t rise)

-sprinkle desiccated coconut or almond flakes on top of the cupcakes

-place the cupcakes in the cupcake pan into the fridge and leave for an hour

-served chilled, eat and enjoy!

-store in the fridge

(makes 6-8 large cupcakes or 12-24 small cupcakes – depending on size of cupcake paper and cupcake pan)