This whole deal is sugar free, dairy free, and grain free… and I will tell you just how to pull that off. I love it when I feel energized after eating instead of sluggish, especially when I’ve eaten something as fun as this strawberry chocolate shortcake. No remorse.
I am very happy with how the cupcakes turned out. Below are a couple of photos where the cupcakes are visible before being covered in coconut whip cream & chocolate…
VANILLA COCONUT CUPCAKE RECIPE:
6 Tbsp of melted coconut oil
6 Eggs blended
1.5 tsp powdered stevia
2 tsp vanilla extract
1/2 Cup sifted Coconut flour
1/2 tsp baking powder
Mix ingredients together in the order listed and then bake at 400 degrees for 15 min. Recipe makes 8 cupcakes.
COCONUT WHIP CREAM RECIPE:
Take 1 can of full fat Coconut cream and cool in the fridge for a few hours. When cooled, drain the water from the can and use a mixer to mix the coconut cream with 1 tsp of vanilla extract and 1/2 tsp powdered stevia.
Alternately, if you have a whip cream dispenser like I do then take the cooled can of Coconut cream from the fridge and blend the whole can smooth in a blender with the added vanilla extract and stevia. Pour into your dispenser and you will have gorgeous dairy free whip cream.
HOMEMADE DAIRY FREE/SUGAR FREE CHOCOLATE:
Mix melted coconut oil (about 3 Tbsp) with 2-3 Tbsp of cocoa powder (depending on the richness desired). Add 3/4 tsp of powdered stevia and 1 tsp of vanilla extract. Mix in about 1 Tbsp of coconut cream (I took some from the above recipe to add to the chocolate mixture). Use this to drizzle on your shortcake while it is still warm. After being in the fridge for 1 hr this mixture will harden and then you could use it to make chocolate shavings instead of drizzle. Also, just an idea for you… this recipe works with carob powder too or a mix of carob and cocoa powder is really good.
Cut the cupcake in half lengthwise and drizzle or spread the bottom half with chocolate. Arrange some strawberry pieces around the cupcake then dollop the cupcake with whip cream and put the top half of the cupcake back on. Add more whip cream and strawberries then drizzle with more chocolate.