We had the best time swinging into the sweet life with sugar-free dessert chef, Crosby Tailor, and our favorite chocolate brand, Lily's! Cynthia Tice, co-founder of Lily's, 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. 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 and numerous sugar-free dessert recipes (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.