Tahini Chocolate Chip Cupcakes

with chocolate buttercream frosting

these delicious treats are grain, refined sugar, gluten and (mostly) dairy free

The only dairy in this recipe is the butter in the frosting. You can try to sub a vegan butter replacement, but I have not tested this personally. Otherwise you can omit the frosting for a fully dairy free cupcake! This recipe is paleo & anti-candida friendly.

The following recipe makes 8-10 cupcakes:

  • 6 tbsp tahini
  • 2 eggs, room temperature
  • 3/4 cup monkfruit sweetener
  • 2 tbsp unsweetened vanilla almond milk
  • 1/4 cup melted coconut oil
  • 1/4 tsp maple syrup (fully sugar free option: Lakanto’s maple flavored syrup)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 chocolate chips

Preheat oven to 350F. Coat cupcake tray with your oil of choice. Line with cupcake liners and coat again lightly. This is super important because these cupcakes are dense and will stick otherwise. Whisk the tahini, eggs and monkfruit together in a large bowl. Melt the coconut oil and let it cool until room temp, then stir in. Next, add the almond milk and maple syrup. Stir until smooth.

In a new bowl, mix the remaining dry ingredients. fold into the wet ingredients with a rubber spatula. Then add to cupcake tray by the spoonful.

Bake for 20-25 minutes. Allow to cool while you make the frosting. You can also make these a day ahead and then frost, which is what I did. Just make sure to store in the fridge.

And now for the frosting recipe…

Chocolate Buttercream Frosting

  • 1 stick of butter, room temperature (can sub lactose free option)
  • 1 1/2 cup powdered monkfruit sweetener (I used Lakanto)
  • 1/4 cup cocoa powder
  • 2 tsp almond milk

Whip the room temp butter with an electric mixer on high until it’s fluffy. Then add the other ingredients and whip on medium speed until fully mixed. This is a very sweet frosting. Feel free to add sweetener slowly until it’s to your liking. Once your cupcakes have cooled, frost away!

If not eaten right away, store in the fridge and they should last a couple days.

Hope you enjoy!

5 thoughts on “Tahini Chocolate Chip Cupcakes

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