Free Soul x Plenish Chocolate and almond cupcakes

Chocolate and almond cupcakes with frosting and fresh strawberries in front of a Vegan Protein Blend bag
These gluten-free cupcakes are perfect for a party, a 3pm pick-me-up or even a high-protein grab-and-go breakfast. 
Recipe (makes 12):
For the cupcakes:
  • 1+1/2 cups almond flour
  • 1/3 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 1/3 cup chocolate protein powder from Free Soul 
  • 2/3 cup Plenish almond milk 
For the frosting:
  • 1 cup greek yoghurt or vegan alternative
  • 2 tbsp maple syrup
  • 2 tbsp strawberries and cream protein powder
For topping:
  • 1/2 cup fresh strawberries (chopped)
  • 1/4 cup dark chocolate chips (melted)

Method:

  1. Preheat the oven to 180 °C.
  2. In a bowl, add all the ingredients for the cupcakes and mix until well combined.
  3. Pour the batter into a greased muffin tray and bake for 20 minutes.
  4. In the meantime, combine the ingredients for the frosting in a small bowl.
  5. Once the cupcakes have cooled down, melt the chocolate in a microwaveable bowl on a low heat.
  6. Add the frosting and top with the strawberries and the melted dark chocolate.
  7. Enjoy! 🍓

Recipe from @Haras_Foodblog