We have done a LOT to transform our “junky” recipes to make them healthier options for birthdays or other special occasions. Since we have many of our grandchildren near us now, I am soo happy when I see their moms making great options like this recipe below to celebrate their special days. And, it is soo yummy!


2 oz mini, dark, non-GMO chocolate chips (non-dairy chocolate works too)

1 cup full-fat organic coconut milk

1 teaspoon apple cider vinegar

2/3 cup Trehalose (safe, low-glycemic, 1/2 the calories and 1/3 the sweetness, real-sugar option…for a non-GMO trusted source for this sugar go to GRMVetted.org and request it)

1/4 c unsweetened applesauce

1 teaspoon pure vanilla

1 c Kamut flour (white kamut or regular kamut ground fine)

1/3 organic cocoa powder

3/4 teaspoon non-GMO baking soda

1/2 teaspoon non-GMO and aluminum-free baking powder

1/4 teaspoon sea salt


Preheat oven to 350 degrees.

Melt the chocolate chips in a double boiler or in the microwave.

Stir and let the chocolate cool while you whisk together the milk and vinegar.

Let that sit for a few minutes to curdle.

Stir the sugar, applesauce, vanilla and melted chocolate into the milk mixture.

In a separate bowl mix together the flour, cocoa, baking soda, baking powder and salt.

Add the dry into the wet ingredients a little bit at a time until there aren’t any large lumps.

Fill muffin tin cups (with liners) three-quarters of the way full. Bake 18-20 minutes or until toothpick comes out clean.

Remove from oven and cool completely.

I like to top these with a few extra mini chocolate chips while the cupcakes are still hot so the chips will melt. In a minute or so you can spread the chips with a knife to make a thin layer of “frosting”.

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