Ingredients:

• 5 tbsp. NUA Naturals Coconut Flour

• 4 tsp. Potato Starch

• 1-1/2 tsp. Baking Powder (GF)

• ½ cup PLUS 1 tbsp chickpea flour

• 165g NUA Naturals Coconut Palm Sugar

• 120ml Coconut milk (full-fat)

• 120ml Water

• 2 tbsp. Whole psyllium husks

• 75g NUA Naturals Coconut oil (melted)

• 1/2 tbsp NUA Naturals Vanilla powder

• ½ tsp fine sea salt

Icing:

• 150g NUA Naturals Coconut Oil (melted)

• 50g NUA Naturals Cacao Powder

• 80ml NUA Naturals Agave Nectar

 

Instructions:

• Preheat oven to 180°C.

• In a bowl, whisk the coconut milk, water, psyllium husks, coconut sugar, coconut oil and vanilla and let stand for 5 minutes.

• In another bowl, whisk the chickpea flour, coconut flour, potato starch, baking powder and salt.

• Stir both mixtures together until just blended.

• Pour the mix into a lined cupcake tray.

• Bake in oven for 25 – 30 minutes and then allow to cool  before icing.

• To make the icing, melt the coconut oil using a Bain Marie.

• Remove from heat and whisk in the cacao powder and agave until smooth.

• Cool for 20 minutes (it will thicken as it cools) and then pour over cupcakes!