It’s taken me some rough recipes to get to the place when I can deliver the best tasting paleo cupcakes to date!

I’m not 100% paleo, because I believe in moderation and eating beans, but I love baking paleo!

Gluten, dairy and sugar free baking became a passion of mine about six months ago after trying the Whole 30 cleanse.

I love dessert, so it’s important to me that anything I make be deliciously satisfying to someone that also eats Tollhouse cookie dough and zebra cakes.

I think these cupcakes fit the ticket!


German Chocolate Cupcakes


Makes 10-12 cupcakes:

1 cup blanched almond flour
1/4 cup coconut flour
3 Tbsp tapioca flour
1/2 tsp baking soda
4 Tbsp cocoa powder

1/2 tsp sea salt
1/2 cup melted coconut oil
1/4 cup coconut milk
1/3 cup maple syrup
2 large eggs
1 tsp vanilla

Preheat oven to 350.

Line cupcake pan with cupcake liners.

Combine all dry ingredients in a food processor and pulse until mixed.

Add wet ingredients and blend until completely smooth and mixed together.

Distribute batter evenly amongst the cupcake liners – about 2/3 full.
Bake for 15-18 minutes.

Let cool completely before frosting.



½ cup pecans (preferably raw)

1 cup shredded Unsweetened Coconut

8 medjool dates (pitted)

2 Tbsp coconut oil

1 tsp vanilla extract

¼ tsp almond extract


Blend pecans and coconut oil in food processor until fairly smooth.

Add all other ingredients and blend until smooth.

Once cupcakes are cool, spoon frosting over tops. You made need to press gently with your fingers to shape the cupcake.