Have a soft spot for Mounds candy bars? This simple flourless cupcake is made of shredded coconut and chocolate. It’s great with my Vegan Chocolate Frosting (page 92) or without any frosting at all. Shredded coconut provides great fiber, and the dark chocolate is full of antioxidants.

　　

Ingredients

makes 8

　　1 cup dark chocolate chips (73% cacao)

　　1 cup unsweetened shredded coconut

　　3 large eggs

　　1/3 cup agave nectar

　　1/4 teaspoon sea salt

　　

Step 1

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

　　

Step 2

Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand. Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.