We had the best time swinging into the sweet life with sugar-free dessert chef, Crosby Tailor, and our favorite chocolate brand's founder, Lily's own, Cynthia Tice.
You may not know that Cynthia was inspired to create a sugar-free chocolate product after healing her gut issues when a stranger suggested it was likely due to her diet, long before this was more common knowledge like it is today. Similarly Crosby also healed his ongoing gut issues after opting for a sugar-free diet.
Both Cynthia and Crosby were missing the sweet treats they once loved... thus creating Lily's chocolate for Cynthia and numerous sugar-free dessert recipes for Crosby (thank goodness!).
Crosby taught us how to bake sugar-free, chocolate chip peanut butter cupcakes using Lily's chocolate chips. Check out the recipes below! If you make the recipes, share your photos and comments with us on Instagram @sayhellowellness
CHOCOLATE CHIP PEANUT BUTTER CUPCAKES
1/2 cup minus 3 tbsp coconut flour
1 tbsp cassava flour
2 tbsp collagen
1/2 cup powdered monk fruit
1/2 tsp aluminum-free baking soda
1/4 tsp pink salt
3 full eggs plus 1 egg yolk
1/3 cup melted grass-fed ghee
1 tsp vanilla extract
1/2 to 3/4 cup Lily's Chocolate Chips
Mix dry and wet ingredients separately.
Combine both mixtures and mix well. Stir in chocolate chips.
Scoop batter into lined cupcake pan.
Bake at 350*F for 15-16 minutes.
Makes 8-9 cupcakes.
8 tbsp cacao powder
4 tbsp blended monk fruit
2 tbsp collagen powder
2-3 pinches pink salt
4 tbsp softened ghee
3-4 tbsp organic canned coconut milk
Mix all ingredients together.
Use more or less coconut milk for thinner or thicker icing.
Top on cooled cupcakes.