Salted Caramel Chocolate Cupcakes (GF,DF,LC,Paleo friendly)

This is so yummy!

I have been meaning to post this,but I didn't have the time.So yummy though!

Adding just a sprinkle of salt to anything seems to make it better!

Anyway here it is!

I wish I could have got better photos,but it was hot and the icing or coconut cream was melting.It still tasted good though!

 

These kinda had a coffee flavor,but I think it's because I used Cacao.

Chocolate Cupcakes:
1/2 c. coconut flour
1/3 c. unsweetened cocoa powder

Sweetener to taste
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 c. unsweetened almond milk

1/2 c. coconut oil or butter
5 eggs

1/2 tsp vanilla

1/2 tsp caramel extract

(Slight malfunction up above)

Preheat your oven to 350 degrees F. Combine all the dry ingredients and blend well. Add the dry and wet ingredients and blend until smooth. Grease and fill a cupcake tin 2/3rds full. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool the cupcakes or refrigerate them before frosting.

Topping:

Coconut Cream from one can of refrigerated can of full fat coconut milk or use enough for the cupcakes heavy whipping cream.(You can eat what's left!)

1/2 tsp caramel extract

Caramel sauce (I used one I had on hand)

Whip coconut cream till it has a whipped cream consistency.Add extract then refrigerate for about 30 minutes.Get cupcakes and frost how you would like.Melt the caramel sauce of choice and drizzle over tops.(How much you like!)Salt with how much you like.I used a rock salt grinder.

If you want to know about some of the ingredients then please go to the resources page above.^_^

Eat up!

Blueberry Ice Cream Sandwiches (Gluten Free,Low Carb,Paleo,and GrainFree)

What goes great with summer?

ICE CREAM!!!

It seems as if everyone is in an ice cream craze.I can see why...it's hot.Lets just say I don't like the sun beating down on me.I still get in the mood for ice cream even though usually stay inside.I recently got an ice cream maker and I can't even figure it out!Everytime it just turns to slush!Maybe it's because it is coconut milk...I'm not sure.

I decided to make these and use whipped coconut cream instead of ice cream.I had some blueberries so I was like "How about blueberry ice cream sandwiches?".They turned out really good!It may be just because I wanted ice cream,but let's get to the yum!

I like blueberries...

Ingredients:

3 Large Eggs

1/4 cup of heavy cream or coconut cream

1/3 cup stevia or sweetener to taste

5 tablespoons of coconut flour

1/2 cup of fresh or frozen blueberries

Dash of vannila extract

About 1/8 cup - 1/4 cup of milk of choice (If your dough is too dry,I added some)

1 can of Coconut Cream

Or

1 can of coconut milk refrigerated overnight

Instructions:

Preheat oven to 300 degrees.Line a cookie sheet with parchment paper.In a large bowl,whisk together eggs,sweetener,vanilla,and cream until well mixed.Sift the coconut flour into the egg mixture and mix until smooth.(Optional,this just makes it easier to mix)Wait for a few minutes until thick.Add the blueberries and milk.Drop 1 tablespoon sized cookies onto cookie sheet.(You can make them bigger if you would like!)Flatten into cookies.Bake until golden with golden brown edges or until you think they are ready.It took mine about 20 minutes.Let cool enough to handle then transfer to fridge to get firm and cool.Follow instructions for filling below.

Sandwich 1 tablespoon of filling between 2 cookies.Put in freezer overnight or until you think they are ready to eat.

Coconut Cream Filling:

Take out coconut cream from can of coconut milk.(You may need more depending on how much you get)I used just canned coconut cream and I used the whole can because I use what is left over for another time.Use hand mixer or mixer and beat until fluffy and stiff peaks start to form.I stick mine in the fridge to firm up so it's easy to put on the cookies.