Decadent Chocolate and Raspberry Cupcakes


Nutritious cupcakes. Need I say more?

1/4 cup coconut oil (melted)
1 cup fresh or defrosted raspberries
1/4 cup honey
1 cup almond meal
4 free range eggs
1/2 teaspoon baking soda
1/2 cup raw cacao powder or good quality cocoa powder
silvered almonds to decorate

Preheat oven to 160 C

In a food processor, whizz all the ingredients together for 1-2 minutes or until smooth.

Pour batter into a lined or greased muffin tray then top with silvered almonds.

Bake for 20 minutes or until the fork comes out clean.

Let cool before nom-nom-nom

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