This recipe is nutrient dense, gluten free, nightshade free, primal & is perfect for birthday celebrations!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
This recipe is higher in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
Equipment Needed to Create this Recipe:
large mixing bowl
cupcake tin
parchment paper
a silicon spatula or wooden spoon
measuring cups/spoons
Chocolate Chip Cookie Centered Chocolate Cupcakes
(gluten free & made with love)
Prep time: 10-20 minutes & cooling time Cook time: 20-24 minutes Yield: about 18 cupcakes
Ingredients:
Pamelas gluten free chocolate cupcake mix
½ avocado oil
½ coconut oil
1.5 cups water
2 eggs
Cookie dough:
1.5 cups cassava flour
1 egg
⅓ cup enjoy life mini chocolate chips
⅓ cup maple syrup
⅓ cup light coconut milk
¼ cup grass fed butter (melted and slightly cooled)
2 pinches of baking soda
1/4 tsp vanilla bean powder or ½ tsp. vanilla extract
Mrs Jones chocolate frosting
How to Create this Recipe:
Preheat oven to 350 °F, lining 2 muffin tins with parchment or coconut oil.
Make the chocolate cake according to the mix. To do this, I warmed my coconut oil and mixed it with the avocado oil. Then I allow it to sit to the side while I added the eggs and water to a large bowl and whisked until mixed. Then slowly add the coconut/avocado oil and mix until combined. Add the cake mix and gentle fold together until all mix is incorporated. Then, fill your muffin tins about 3/4 of the way up.
Then, make your cookie dough. Add the cassava flour and baking soda to a medium bowl. Mix well. Then add all remaining ingredients except chocolate chips (or the frosting) and mix well until all is combined and forks a cookie dough. Then add the chocolate chips, folding gently into the mix. Now add about ⅛ cup of cookie dough to the center of each of the chocolate cupcake batters. This will yield a bit more then 12 cupcakes, for me I got 18 cupcakes.
Pop these in the oven for 20-24 minutes, or until a toothpick pulls out clean from the center. Remove from oven when they’re finished cooking and allow to cool all the way before frosting.
Once cooled frost however your heart desires! If these even last you a day, they’ll stay good in an airtight container in the fridge for up to a week or in the freezer for about 6 months.