Pregnancy Friendly Paleo Almond Flour S'mores Cupcakes
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Learn more →Ingredients
12 servings
For the crust layer
- 1 cup blanched almond flour
- ½ cup medjool dates, pitted
- 2 tbsp coconut oil, melted
- ¼ tsp salt
For the chocolate cupcakes
- 1 ½ cups blanched almond flour
- ⅓ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 6 mg per serving.
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup coconut sugar
- ¼ cup coconut oil, melted
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the honey meringue topping
- 3 pasteurized egg whites
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ½ cup honey
- 2 tbsp water
- ¼ tsp cream of tartar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Make the crust layer: combine the 1 cup almond flour, pitted dates, 2 tbsp melted coconut oil, and 1/4 tsp salt in a food processor and pulse until the mixture clumps together and resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each lined cup.
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