These flourless coconut quinoa cupcakes with chocolate-avocado frosting are a totally gluten-free sweet treat made with wholesome ingredients!
Cook your Bob's Red Mill Organic Quinoa according to the instructions on the package or according to your favorite method. Set quinoa aside to cool.
Meanwhile, preheat oven to 350.
Add your cooked quinoa, non dairy milk, eggs, butter and coconut oil to a blender or food processor. Blend until smooth (should take less than 1 minute.)
In a medium sized bowl mix together your Bob's Red Mill Unsweetened Shredded Coconut, coconut palm sugar, baking soda, baking powder and salt.
Add your liquid mixture to your dry ingredients, and stir until all is well mixed.
Line a muffin tin with 12 cupcake liners. Spray with coconut oil or other non stick spray. Use a 1/2 cup measurement to fill each cupcake liner with batter to the brim.
Bake for 25-28 minutes. Remove from oven, and allow to cool for 20-30 minutes IN THE PAN before removing the cupcakes.
Meanwhile, add avocado meat, powdered sugar, cacao powder and vanilla extract to a high speed blender or food processor. Blend on high until smooth, using a spatula to scrape down the sides if it becomes hard to blend.
Transfer your frosting to a piping bag or ziplock bag. Allow to chill in the refrigerator for 20-30 minutes.
When your cupcakes are cool, use your piping bag or ziplock bag to frost each cupcake.
Top with a sprinkle of Bob's Red Mill Shredded Coconut.