Toasted Coconut Almond Chocolate Cupcakes

Posted by Nichole Leigh


As I mentioned before, I'm kind of obsessed with coconut. I want it in everything... curry, cookies, and cupcakes! This delicious, toasty cupcake is now officially my favorite. If you're craving even more toasted coconut, I highly recommend the Lazy Samoa Cookie.

A Note About Dessert

I'm not sorry that I love cake. I'm not ashamed of the fact that I like fat and sugar.

I am aware of the catastrophic effects of diabetes, the recent discussion of "toxic sugar," and the "obesity epidemic," and all that. I think it's pretty evident that processed fats and sugars are addictive and dangerous, to both mind and body.

But I still believe there is a place in a healthy diet for certain kinds of dessert! A piece of cake made from wholesome, natural ingredients is a rare, special an indulgence. It is an opportunity to be grateful for all the pleasures that life affords. That doesn't mean eat that we should eat a rich dessert every day, or an entire cheese cake in one sitting, but hey....

If you're rocking a well rounded diet, normal blood sugar levels, and a healthy body weight, let's put the shame and self-denial down for a hot second and enjoy a nice cupcake.

Toasted Coconut Almond Chocolate Cupcakes

This cupcake has a dense, moist texture with delicate hints of coconut and almond. It's almost fudgy, and absolutely delicious. This recipe is inspired by the Toasted Coconut Cupcakes in the stalwart Vegan Cupcakes Take Over the World. If you haven't bought this book yet - just do it.

Ingredients

1 cup all-purpose flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil, warmed so that it is in liquid form

1 cup coconut milk (recipe below)

3/4 cup granulated sugar

1 tsp vanilla extract

1 tsp coconut extract (or more vanilla extract if you don’t have coconut extract)

1 teaspoon almond extract

1/2 cup shredded, unsweetened coconut

1/2 cup Toasted Coconut (recipe below)

Directions

1. Preheat the oven to 350F, and line cupcake tins.

2. In a medium bowl, sift together flour, cocoa, baking powder and salt.

3. In a separate, large bowl, combine the coconut oil, coconut milk, sugar, vanilla and almond extracts.

4. Add the sifted ingredients to the wet ingredients 2 batches, stirring between to fully incorporate the ingredients.

5. Fold in the shredded coconut.

6. Divide the batter evenly into twelve cupcake liners, filling each about 2/3 full.

7. Bake for 24-26 minutes, or until a toothpick inserted into the cupcake comes out clean.

Additional Recipes:

Homemade Coconut Milk

I never buy coconut milk. Why would I when it’s so easy to make at home? Especially if you’ve already got dried coconut on hand because you’re making Toasted Coconut Almond Cupcakes or Lazy Samoas. This will keep in the refrigerator for about a week. The coconut milk may separate a bit after a while, but stirring will restore it to an even consistency. Yield: 5 Cups.

Ingredients

1 cup shredded, unsweetened coconut

4 cups warm, filtered water

Directions

Puree the ingredients together in a blender until smooth, about 2 minutes. Yep, it’ really that easy.

Toasted Coconut

Perfect and neccessary for coconut cupcakes and cookies, this little condiment is also delicious on oatmeal! Yield: 1/2 cup (obviously)

Ingredients

1/2 cup shredded, unsweetened coconut

Directions

1. Heat a large (preferably cast iron) pan on medium. Add the shredded coconut, and stirring constantly, cook until it begins to turn golden brown, 2-3 minutes. Remove from the heat and allow to cool. (If it the coconut continues to brown too much after being removed from the heat, spread it out on a large plate or baking tray to speed up the cooking process.)

12 Days of Christmas Cookies: Lazy Samoas (Vegan)

Posted by Nichole Leigh
Day 6 of the Veggie Horizons 12 Days of Christmas Cookies Special is a Vegan cookie day! Now, I have this friend who: 1.) leans toward Veganism, 2.)is allergic to nuts, and 3.) doesn't like soft cookies (unlike yours truly) so finding a cookie that she can eat (and love) is a bit of a challenge.
But never fear, with the help of a new vegan cookie cookbook, Vegan Cookies Invade Your Cookie Jar (the cookie slinging sister to my prized and oft used Vegan Cupcakes Take Over the World), I think I may have found something that fits the bill.

Lazy Samoas

These cookies are true to their name, and are rather easy to make. They're probably easier if you stock some of the basic vegan cooking items. If you're having trouble finding some of the ingredients, check your local health food store, as they're all fairly common (we're talking soy milk here, not fresh black truffles). Serve to your vegan and omnivorous friends alike! There are also many online vegan supplier like Cosmo's Vegan Shoppe that could be useful for locating more difficult to find items. 

Ingredients

2 cups grated, unsweetened coconut

1/3 cup unrefined coconut oil (like EfaGold Coconut Oil - available on Amazon, and at most health food stores)

3/4 cup firmly packed brown sugar

1/3 cup soy milk

1 tablespoon ground flax seed meal (like Bob's Red Mill - available on Amazon, and at most health food stores)

1 1/2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

For the Chocolate Drizzle:

1 cup vegan chocolate chips (like Tropical Source Chocolate Chips - available on Amazon, and at most health food stores)

2 tablespoons unrefined coconut oil

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. Pour the grated coconut into a large heavy skillet and toast over medium-low heat. Stir occasionally and toast coconut to a light golden brown, about 8 to 10 minutes. Watch carefully to avoid burning. Promptly remove the coconut from the heat and stir it occasionally as it cools. If the coconut continues to turn overly brown promptly pour the skillet into a large dish and spread around to help hasten cooling and stop cooking.

3. In a large mixing bowl, combine the coconut oil, brown sugar, non-dairy milk, flax seed meal, and vanilla until well blended and smooth.

4. Sift in all-purpose flour, baking soda, and salt and mix to form a thick batter. Fold in the toasted coconut.

5. Scoop about 1 tablespoon of dough 2 inches apart onto the baking sheets.  Flatten each cooking a bit, and use your fingertip to work a small hole into each center. Bake for 8 minutes, until the edges of the cookies are golden.

6. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Transfer the cooled cookies onto waxed paper, then place them onto a cutting board or other firm surface that can be easily slid onto a refrigerator shelf.

7. While the cookies are cooling, melt chocolate chips in a microwave or double boiler, then stir the coconut oil into the melted chocolate. Allow the chocolate to cool for 5 minutes to thicken slightly. Dip cookie bottoms into the chocolate and return them to the waxed paper. Now drizzle the remaining chocolate over the cookies, either by dipping a fork into the melted chocolate or by pouring the chocolate into a pastry bag fitted with a very small round tip. Chill the cookies for at least 30 minutes to completely firm up the chocolate. 

8. Store the cookies in a cool place.