Ingredients:

Ingredients for the Cupcakes:

• ⅓ cup full fat coconut milk
• ⅔ cup melted coconut oil
• 6 eggs
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• ½ cup cacao powder
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ⅔ cup coconut flour
• 1 scoop Macro Coco Greens

 

Ingredients for the Icing:

• 1 ripe avocado
• ¼ cup cacao powder
• ¼ cup maple syrup
• 1 scoop Macro Coco Greens

Toppings:

• Melting chocolate
• Small candies for eyes
• Raspberries

Directions:

Directions:

• Preheat the oven to 350° F and line a muffin pan with 12 cupcake liners.
• Mix together all of the wet ingredients, then mix in the dry ingredients.
• Divide the batter evenly between the 12 cups and bake for 25 minutes, or until a toothpick comes out clean.
• While the cupcakes bake, pipe melted chocolate in the shape of antlers onto a piece of parchment paper and place them in the refrigerator.
• Once the cupcakes are cooled, spread the chocolate avocado frosting on top and add on candy eyes, antlers, and a raspberry nose.

 Special Diet: Gluten-free, Grain-free, Dairy-free, Paleo, Refined sugar-free.

Recipe from: Stephanie Niemis @healthyholme