Chocolate Cupcake Ingredients
- ¼ cup cassava flour
- ¼ cup coconut sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- 1 egg
- 1 ounce coconut oil
- ½ teaspoon vanilla extract
- ½ cup warm water
Chocolate Pudding Ingredients
- 1 can coconut milk
- ¼ cup maple syrup
- 1.5 tablespoons arrowroot powder
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 10 Goodie Girl Mint cookies or our Girl Scout Thin Mint copycat crushed
- 1 empty jar Evolved Roasted Coconut Butter
- 1 container Coco Whip
- 2-3 drops natural green food color
- ⅛ teaspoon mint extract
For the Chocolate Cupcake
Preheat oven to 350℉.
Mix together all of the dry ingredients until well combined.
Mix together all of the wet ingredients until well combined.
Pour wet ingredients into dry ingredients, until combined. Divide evenly in muffin pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Set aside to cool.
For the Chocolate Pudding
Let coconut milk and maple syrup come to a light boil on medium heat.
While it’s heating, whisk together egg yolk and arrowroot powder in a separate small bowl.
Take out about ½ cup of the boiling milk, and quickly whisk that in into the egg mixture.(This helps keep the eggs from scrambling when added to the hot mixture.)
While constantly whisking the hot milk in the pot, add the egg/hot milk mixture.
Let come back up to a boil again while whisking non-stop. You’ll now see it starting to thicken up.
After about 1 minute of a light boil, turn off heat. Add salt, vanilla, and cocoa powder.
Transfer to bowl. Set in fridge to cool.
In an empty Evolved Roasted Coconut Butter jar, alternate layers of cupcake, pudding, and crushed cookies until you reach the top of the jar. Enjoy!