I am rushing off to spend the weekend in Jerusalem with two of my favourite girls!! I can’t wait.. but I thought I’d leave you with this recipe first… and I’ll be back next week with workouts and recipes!
For the cupcakes:
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup coconut oil
1/4 cup coconut milk
blend together, spoon out into cupcake holders and bake.. i did bigger cupcakes, so it took about 30 minutes to bake.
for the pudding:
1 cup of coconut milk mixed with an egg yolk- heat in a pan until thick. Put this aside and cook up a banana in some coconut oil, cinnamon and honey… when thats cooked and mashed and yummy mix the two together and let it cool- it will be a nice thick pudding.
for the icicng:
5 medjool dates, 1 cup of coconut mik, coco powder all blended in the blender- it should get nice and thick!
( mine didn’t thicken properly because I used too much of the liquid part of the milk and not enough of the cream… that obviously went into the pudding. Make sure you use a lot of thick cream!)
When the cupcakes are cooked and cooled, dig a little hole in the middle, put a spoon full of pudding inside, cover up the hole with the cupcake you dug out, and top with chocolate icing!