German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting

🧂 Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup organic brown sugar
• 1/4 teaspoon fine sea salt
• 1 cup unsweetened applesauce
• 1/2 cup virgin coconut oil

  melted
• 3 ounces dark* vegan chocolate

  melted
• 1 teaspoon pure vanilla extract
• 1 cup pecans

  divided
• 1/2 cup shredded unsweetened coconut

  divided
• 1/2 cup virgin coconut oil

  solid**
• 1/4 cup pure maple syrup
• 2 tablespoons raw almond butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

• 1 Preheat oven to 350 degrees F, and line a cupcake pan with 12 liners.
• 2 Combine almond and coconut flour, cocoa powder, brown sugar and salt in a mixing
  bowl, and stir with a fork until well combined.
• 3 Place dark chocolate in a small microwave safe bowl, and melt in microwave for ~
  3 minutes, checking/stirring every 1 minute until melted.
• 4 Add melted chocolate, applesauce, melted coconut oil, and vanilla extract to dry
  ingredients, and stir well with a fork or mixing spoon until ingredients are
  well combined.
• 5 Spoon batter in to cupcake liners (it will be thick), then bake for 20-25
  minutes, or until done.
• 6 Remove cupcakes from oven and allow to cool completely before frosting.
• 7 Make the frosting, while the cupcakes are baking, by combining 1/2 cup of the
  pecans, 1/4 cup of the shredded coconut, solid coconut oil, maple syrup, almond
  butter, vanilla extract, and sea salt in a food processor. Pulse mixture until
  ingredients are well combined, and nuts are finely chopped. Note: the frosting
  should have a chunky texture, as opposed to being smooth.
• 8 Removed frosting from food processor, and set aside, then clean food processor,
  and place remaining coconut and pecans in processor, and pulse until nuts are
  lightly chopped.
• 9 Once cupcakes have cooled completely, spread the frosting on top, then sprinkle
  nut/coconut mixture on top for garnish.

Nutrition Info