Salty Sweet Cacao & Chickpea Vegan Cupcakes

While I have rarely thought of myself as someone with a sweet tooth, I often find I crave a little bite of sweetness after I have eaten something salty. I have made chickpea brownies many times, but this time I decided to make them into mini one-bite cupcakes this time for a more beautiful presentation because we eat first with our eyes. I made some cacao avocado frosting to go with them and because it's spring, I added a splash of color edible flowers. These cupcakes have a rich chocolaty flavor with a pinch of salty-sweetness that is balanced and satisfyingly sweet - in a beautiful little package.


Salty Sweet Cacao & Chickpea Vegan Cupcakes

makes 36


2 tbsp melted coconut oil

1 can organic chickpeas and liquid brine

1/2 cup organic maple syrup

1 tsp vanilla

1 cup chickpea flour, sifted if lumpy

1/2 cup cacao powder

1/2 tsp baking soda

1/2 tsp baking powder

pink himalayan salt

1.5 ripe avocados

1/2 cup cacao powder

1 tsp vanilla

2 tbsp melted coconut oil

6 tbsp organic maple syrup

edible flowers (optional)

pink himalayan salt (optional)



Preheat oven to 350.

Line mini cupcake tins with liners. 

In a VitaMix or blender, combine first 9 ingredients and blend until smooth and no lumps. Pour batter into cupcake cups, filling 3/4 of the way up.  Bake cupcakes for 20 minutes, remove from tin and cool on a cooling rack. 

In a VitaMix or blender, combine avaocado, cacao powder, vanilla, coconut oil and maple syrup.  Blend until smooth. 

Ice cooled cupcakes with avocado frosting.  Garnish with edible flowers and a pinch of pink himalyan salt.