Living Healhty With Chocolate eBook

Chocolate Covered Strawberry Cupcakes (Gluten, Grain, Dairy Free, Paleo)

I am so excited to share this guest post I did for here on Living Healthy With Chocolate! Check out Juli Bauer’s website and the awesome work she has been doing for the paleo community!


Hello Everyone! First of all, I want to thank Juli for having me as a guest on PaleOMG. As many of my followers know this is only my second guest post and I am so honored to be able to share my recipes with everyone who follows Juli and her blog.

I really wanted this post to be special and after giving it some thought, I came up with this idea to cover strawberries in chocolate, but in a different way. So for this recipe I decided to surround my strawberries with a light, soft, moist and not too sweet dark chocolate cupcake. We all can agree that chocolate complements strawberries very well and it is one of those unique combinations that keeps you wanting more and more.

The sound of cupcakes in the paleo diet sounds very unhealthy, but when you combine ingredients such as coconut oil, coconut milk, ground almonds and some dark chocolate, it becomes the perfect healthy alternative treat for a birthday party or a special occasion like valentines day.

I am certain you will enjoy this recipe and know that following a healthy diet can also be delicious in the presence of dark chocolate and fresh strawberries ♥. Enjoy!

Paleo Chocolate Covered Strawberry Cupcake

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Chocolate Covered Strawberry Cupcakes (Gluten, Grain, Dairy Free, Paleo)
  • 1¾ cup almond flour
  • 1 tablespoon raw cacao powder
  • 2 teaspoons baking soda
  • ¼ cup chocolate chips (Enjoy Life Chocolate Chips)
  • 1egg
  • 2 tablespoons coconut oil, melted
  • ⅓ cup coconut milk (full fat from can)
  • 1 tablespoon raw honey (add more if you like it sweeter)
  • fresh strawberries
Chocolate Frosting:
  • ¾ cup chocolate chips (Enjoy Life Chocolate Chips)
  • 6 tbs coconut milk
  1. melt the chocolate chips in a bowl over simmering water (double boiler) and let it cool for 5 minutes
  2. whisk the egg, coconut oil, coconut milk and honey into the melted chocolate until smooth
  3. in a large bowl mix the almond flour, cacao powder and baking soda
  4. using a rubber spatula gently mix almond flour mixture with melted chocolate mixture to form a batter
  5. spoon batter into prepared muffin cups, filling each to the top. I used a silicon muffin pan, but you can use any regular pan and paper liners if you wish.
  6. cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down
  7. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 22 minutes
  8. allow muffins to cool on a wire rack before frosting
Chocolate Frosting:
  1. melt the chocolate chips in a double boiler and mix the coconut milk until smooth
  2. top each cupcake with the frosting, then place a fresh strawberries on top

Recipe yields 6 cupcakes. Store in an airtight container in the fridge.



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Posted in: Desserts, muffins / cupcakes
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Love to hear your comments on this!

Comments: 10

  1. Ashley September 2, 2013 at 8:22 pm Reply

    Hi. I don’t have access to chocolate chips but have cocoa powder and would like to know, how would I subsitute the amount needed. Need it quick.

    • adriana September 3, 2013 at 9:52 am Reply

      you can leave the chocolate chips out, but I suggest tasting the batter and adjusting the amount of sweetener to your liking

  2. silver September 21, 2013 at 9:26 pm Reply

    Hi, this sounds wonderful and I can’t wait to try it… may I ask is almond meal the same as almond flour? I use almond meal to make gluten-free cakes but haven’t seen almond flour for sale. Thanks!

    • adriana September 23, 2013 at 11:40 am Reply

      They are the same thing. I recommend using Blanched Almond Meal/Flour. This is the one I use:

      • silver September 26, 2013 at 4:24 pm Reply

        Many thanks Adriana :)

  3. Cledbo November 5, 2013 at 8:35 pm Reply

    I made these for my paleo meetup group, they were a hit! I do admit, because I doubled the recipe, I didn’t use as much baking soda, but they still worked out great. The strawberries on the inside worked so well, and made little ‘pools’ for the choc frosting to sink into – yummers!

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