Recipe created by Almond Breeze Australia

Serves: 6
Prep Time: 45 Minutes



• 1/2 cup cocoa powder
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup coconut sugar
• 1 cup cooked quinoa
• 2 eggs
• 3 tablespoons Chocolate Almond Breeze
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled

Pink Frosting
• 4 ounces cream cheese
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 3 drops of pink food colouring



1. Pre heat oven to 170°c and line a muffin tray
2. In a large bowl, shift cocoa powder, baking soda, baking powder and coconut sugar
3. In a blender add cooked quinoa, eggs, Almond Breeze, vanilla extract and melted butter. Blend until smooth
4. Once blended, add mixture to dry ingredients and fold
5. Scoop batter into the muffin tin until each is 3/4 of the way full
6. Bake for 30 minutes
7. To make the icing, beat together cream cheese, powdered sugar, vanilla extract and pink food colouring until fluffy
8. Pipe the frosting onto the cooled cupcakes and refrigerate until ready to serve.