#cocoalove

Indulge in these delightful gluten-free peppermint mocha cupcakes, perfect for satisfying your sweet tooth without the grains. These moist and flavorful treats are infused with the rich flavors of cocoa, coffee, and refreshing peppermint, topped with dairy-free frosting for an extra touch of decadence.

Ingredients: 2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/4 teaspoon sea salt. 1/2 teaspoon baking soda. 3 large eggs. 1/2 cup coconut milk. 1/4 cup coconut oil, melted. 1 tablespoon brewed coffee, cooled. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup dairy-free dark chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, coconut sugar, sea salt, and baking soda. In a separate bowl, beat eggs, then add coconut milk, melted coconut oil, brewed coffee, vanilla extract, and peppermint extract. Mix well. Pour wet ingredients into dry ingredients and stir until combined. Fold in dark chocolate chips. Scoop batter into prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the tin for 5 minutes, then transfer cupcakes to a wire rack to cool completely. Once cooled, optionally frost with your favorite dairy-free frosting and sprinkle with crushed candy canes or peppermint pieces.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Keto Chocolate Candy Kisses are a tasty treat that will satisfy your sweet tooth without adding extra carbs to your diet. They taste great and are great for any keto-friendly dessert because they are made with coconut and cocoa.

Ingredients: 1 cup unsweetened shredded coconut. 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 2 tablespoons powdered erythritol. 1 teaspoon vanilla extract.

Instructions: Melt the coconut oil over low heat in a medium-sized saucepan. To make it smooth, add cocoa powder, powdered erythritol, and vanilla extract after the chocolate has melted. Take it off the heat and mix in the coconut shreds until everything is well mixed. Put mini muffin liners in a mini muffin tin. Fill up each muffin liner about halfway with the mixture. Put it in the freezer for 20 to 30 minutes or until it gets hard. When it's firm, take it out of the muffin tin and put it in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 20 minutes

These chocolate peanut butter overnight oats are a tasty and healthy way to start the day. When you mix rich cocoa flavor with creamy peanut butter, you get a filling meal that's great for busy mornings. Plus it doesn't have any dairy, gluten, or eggs.

Ingredients: 1 cup rolled oats. 1 cup unsweetened almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 2 tablespoons peanut butter. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract. Pinch of salt. Optional toppings: sliced banana, chopped nuts, extra peanut butter.

Instructions: In a bowl or jar, combine rolled oats, almond milk, cocoa powder, maple syrup, peanut butter, chia seeds, vanilla extract, and a pinch of salt. Stir until well combined and the peanut butter is evenly distributed. Cover and refrigerate overnight or for at least 4 hours. In the morning, give the oats a good stir. If the mixture is too thick, you can add a splash of almond milk to loosen it up. Top with sliced banana, chopped nuts, or extra peanut butter if desired, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes