Happy Friday everyone! Today was day 5 for me on Crazy Sexy Diet. Now, as some of you know, this isn’t a diet per say, it’s more of a cleanse. I’ve omitted alcohol, sugar and gluten for a few weeks to give my body and digestive system a bit of a break. Aside from my normal wholesome vegan meals I’ve been incorporating tons of juicing and green monster smoothies as well, and I’ve really been feeling wonderful. I think I owe that mostly to the omitted sugar and alcohol. ;) The reason I started this cleanse was because I’ve had a really hard time sleeping lately. I try to listen to my body as much as possible and when something is amiss, it’s like a ding ding ding wakeup call for me to figure out what’s up and FIX it. This cleanse has helped me a little bit so far and I’m hoping the results will keep improving as I go along.
Even though I haven’t been eating sugar, I needed to come up with a yummy sweet dish to bring to my friend’s party tomorrow. Since I just picked up a copy of Vegan Cupcakes Take Over the World, I decided to make some! I flipped through the book and gained a ton of inspiration. But the recipe I came up with ended up being my own, since I made so many tweaks, so my conscience is freed up to share it with you here! PLUS, I incorporated leftover juicing pulp into my recipe! When the party guests bite into these sweet little morsels tomorrow they will be getting a hefty does of fruits and veggies to go along. (hehe…i’m sneaky like that)
The framework recipe that I used was the Basic Chocolate Cupcake recipe. But like I said, I made several alterations. I call these little gems…
Vegan Choco Coco Cups…
These are vegan chocolate cupcakes made with juicing pulp and topped with coconut infused frosting and toasted coconut flakes. Mmmmmm :) Btw they are NOT Crazy Sexy Diet friendly but they sure are a great way to get some veggies into a dessert!
1 1/4c. unsweetened almond milk
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
2 tsp vanilla extract
1/3 cup coconut oil
1 cup whole wheat pastry flour
3/4 c. natural cane sugar
1/2 c. cocoa powder
1/2 cup vegan chocolate chips
1/2 tsp. baking powder
1 tsp baking soda
1/2 tsp. cinnamon
1 c. juicing pulp (I used beet and apple, you could also incorporate carrot, zucchini anything else that isn’t too bitter)
1/2 c. earth balance margarine
1/4 cup all natural vegetable shortening
1/4 c. coconut oil
3 tsp. coconut extract
1/2 tsp. vanilla extract
3 c. confectioners sugar
1/4 c. unsweetened coconut flakes
**Toasted coconut flakes for topping
Preheat oven to 350 degrees and line muffins trays.
1. Make your juicing pulp, if you haven’t got some already that is. I juiced up 2 large beets and several small apples for this batch of cupcakes.