Vegan Chocolate Chia Seed Cupcakes

Since tomorrow is Valentine’s Day, a chocolatey recipe feels necessary. These mini-cupcakes taste like decadent little chocolate truffles – moist, creamy and dense with dark chocolate. They also happen to be vegan, gluten-free, low-fat and cane sugar-free. I’m still not sure how it’s possible for them to be so good, but I give a lot of credit to my recent discovery that you can use chia seeds as an egg replacer in baking.

Chia seeds are an amazing source of omega-3s, fiber and antioxidants. When you soak them they gain a gelatinous texture – you can actually make vegan pudding out of them! To use chia seeds as an egg substitute in baking, all you have to do is soak them in water. Within 5-10 minutes you’ll have a mixture that is very comparable to the texture of eggs. 1 tablespoon of ground chia seeds soaked in 3 tablespoons of water is the equivalent of 1 egg.

Click here to get the recipe!


Joanna McCracken photo by fluid frame 
Joanna McCracken is a health coach, recipe developer, and 500-hour certified yoga teacher.  Her goal is to educate and assist people throughout their unique journey to better health, and to make that journey fun and delicious! Visit Joanna’s blog, Pepper My Salt, or follow her on Facebook.

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