150g Gluten/wheat free flour
75g coconut oil
150g unrefined organic coconut sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
40g cocoa powder
2 tablespoon of apple puree
Pre heat your oven and line a muffin tray with cupcake cases.
Mix and combine the wet ingredients.
Sift in all the dry ingredients and combine
Spoon into the cases – half way of just over. You will probably get 8 – 10 out of the mixture.
Bake for 18 – 20 minutes or until the sponge springs back when gently touched.
Dairy free Ganache
150g dark chocolate ( 58% or above)
100g almond milk or dairy free cream.
In a pan heat the liquid until just about to boil. Take of the heat and add the chopped chocolate. Allow to stand for a few minutes then gently stir.
Allow to cool.