Guadalupe Valley Electric Cooperative member Courtney Bauerlein offered up a sweet treat from the paleolithic, or paleo, diet, which is one based on plants and meats eaten by our ancestors in the preagricultural era.
“Paleo means that there is no grain, dairy or sugar used, so they are gluten- and lactose- free,” Bauerlein wrote. “There is natural sugar in the cupcakes (for example, from the dates), but no added/processed sugar.”
They are not exactly low-calorie, but they are packed with fiber and are a satisfying treat.
1 1/2 pounds (about 30) Medjool dates
3/4 cup coconut flour
4 eggs plus 2 egg whites
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup honey
3 tablespoons almond butter
1 1/2 cups coconut milk, divided
2 teaspoons vanilla, divided
1/2 teaspoon kosher salt
- Place dates in a mixing bowl and add water to cover. Allow to sit about 1 hour.
- Preheat oven to 350 degrees. Mix coconut flour, eggs and whites, cocoa powder, baking soda, honey, almond butter, 1 cup coconut milk and 1 teaspoon vanilla. Pour into 12 lined baking cups and bake for 18 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove to rack to cool.
- Drain water off dates and put them in the bowl of a food processor. Pulse into a paste.
- Add vanilla and process, drizzling in remaining coconut milk, until the mixture is of a spreading consistency. When the cupcakes are cool, frost them with the date mixture and sprinkle with salt.
Servings: 12. Serving size: 1 cupcake. Per serving: 347 calories, 6.2 g protein, 10.1 g fat, 62.4 g carbohydrates, 7 g dietary fiber, 202 mg sodium, 52.4 g sugars, 62 mg cholesterol
Courtney Bauerlein, Guadalupe Valley EC