February 16, 2018




20g Nutristrength Pea Protein Roasted Cocoa

30g Whey Protein Isolate Roasted Cocoa

15g Coconut Flour

15g Almond Flour

2tsp Natural Sweetener

1 Whole Egg

1 Egg White

1tsp Baking Powder

10g Terrasoul Raw Cacao Powder

Pinch of Terrasoul Himalayan Pink Salt

100ml Almond Milk

60ml Water


Cream Topping

80ml Expresso, leave to cool

150g Fresh Mascarpone

150g Ricotta

Tsp of Vanilla Bean Extract

15g Whey Protein Isolate Unflavoured (optional, for thickness)

50g Sukrin Icing or natural icing

Dark chocolate, grated



1. Preheat the oven to 190 C and lightly grease a cupcake tray with some melted Terrasoul Coconut Oil.

2. Mix the dry ingredients together in a mixing bowl and in a separate bowl mix the wet ingredients. Combine the wet and dry mixes together and stir well.

3. Add one tablespoon of the mixture into each of the cupcake cups, put the tray in the oven and bake for 15-20 minutes, then leave to cool.

4. While the bases are in the oven, start making the cream topping; add all ingredients and beat until texture is smooth.

5. Add the cream topping mixture carefully to a clean, dry piping bag using a spoon and begin to pipe inside each of the individual cakes (approximately 3/4 of the way), and on top of each cake. Finish it off with a sprinkle of dark chocolate flakes.

Share on Facebook
Share on Twitter
Please reload


Featured Posts

Vegan Blueberry French Toast

January 14, 2018

Please reload

Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
Please reload


© 2017 Baobab For Healthy Nutrition.