Ingredients:
- 2 Tbsp coconut oil
- 4 Large eggs
- 1/2 Cup of honey
- 2 Tbsp vanilla extract
- 1 Tbsp apple cider vinegar
- 1 1/2 Cup coconut flour
- 1/4 Cup almond flour
- 1 Tbsp baking powder
- 1 Tsp sea salt
- 1 Tbsp cinnamon
- 3 Mashed ripe bananas
- 1/2 Cup coconut milk
- 2 Tbsp hemp seed
- 1 Tbsp flax seed
- 1/4 Cup shredded coconut
Frosting:
- 1 Large sweet potato peeled
- 1 Cup dairy free chocolate chips
- 1/2 Cup cocoa powder
- Sprinkles to decorate
Instructions:
- In a mixing bowl beat the eggs, then add the honey, vanilla extract, coconut oil, milk, vinegar, and mashed bananas.
- Mix everything until well blended.
- Add the almond flour, coconut flour, baking powder, cinnamon, salt, hemp seeds, flax seeds, and coconut.
- Preheat oven to 350F. Bake in a cup cake pan for 35 minutes.
Frosting:
- Boil or steam the sweet potato until very soft and set aside.
- Melt the chocolate chips in a water bath technique.
- Mix the sweet potato with the cocoa powder, and the melted chocolate chips.
- Dip the cup cakes into the frosting then into sprinkles.