Coconut cupcakes with chocolate cream cheese icing


3 cups almond meal
1 cup desiccated coconut
2 ½ tsp baking powder
1/3 cup extra virgin olive oil
1/3 cup brown rice syrup
4 eggs
1 tsp vanilla extract
pinch sea salt
1/2 cup coconut milk


1. Preheat your oven to 160°C.
2. Combine almond meal, coconut and baking powder in a large bowl. Add olive oil, brown rice syrup, eggs, vanilla and sea salt and mix well before adding coconut milk.
3. Spoon batter into 10 lined cupcake tins and bake for 40 minutes or until cooked through and golden.
4. Remove from the oven and cool completely, before topping with Chocolate Cream Cheese Icing (below).

Chocolate Cream Cheese Icing


500 g cream cheese
1/2 cup cacao powder
1/4 cup brown rice syrup
2 tsp vanilla extract


1. Whisk all ingredients until smooth using a whisk or stand mixer. Top cupcakes with a generous amount of icing.
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