Celebrate today with these delicious Hormone Balancing Chocolate Cupcakes with Strawberries in honor of my birthday! One bite will transport you to another planet.
I know many of you have dealt with at least one of these: heavy PMS, sudden mood changes, oily hair, spontaneous acne and more. I have been struggling with a hormonal imbalance for a long time now and I actually started treating it about a two years ago. It finally made a lot of things come into place. While I would love to say that a pill was the answer you all know me better than that. I believe in listing to our bodies and really discovering what’s going on. Between a healthy lifestyle, healing superfoods, a whole food diet, natural remedies along with the help of my holistic nutritionist I am on my way to a more balanced hormone production.
You all know how much I love chocolate and in honor of my birthday. YES, it is my birthday SO I decide to share an awesome homemade hormone balancing chocolate cupcakes with strawberries.
I use my favorite gluten-free chocolate cake mix as the base and spruce it up with some magical touches like ground maca and cinnamon plus the awesome all natural, dairy free and full of healthy fats strawberries frosting.
Oh and then the grated beet in there really does make you feel like you can have your cake and eat it too.
It is my birthday after all.
Go for it.
Take a bite.
I’m not looking.
2 cups of finely grated beets, I use a microplane
2 tablespoons of coconut oil
3/4 cups of boiling water
1/2 cup of any milk of choice, dairy-free or dairy, I used Lifeway Kefir
1/2 cup of mashed avocado
2 tablespoons of orange juice
2 tablespoons of orange zest
1 1/2 tablespoons of maca powder, I use Wild Food Co.
1/2 cup of raw coconut butter, I used Dastony
1/2 cup of cashews soaked
1/2 cup of dates, pitted and soaked
2 tablespoons lemon juice
1/4 cup of pureed strawberries
1 tablespoon of vanilla powder
WHAT TO DO
Preheat oven to 325. Line the muffin tins with cupcake liners, I like using nonbleached, like these from Amazon
In a large bowl combine all the ingredients for the cake batter but the boiling water. Then add the boiling water, stir to combine and let sit for about 5 minutes.
Meanwhile, in a food processor or blender add all the ingredients but the strawberries finthe frosting. Blend or pulse until creamy. Then add the strawberry puree. It might separate a little, still tasty. No worries. Transfer to a small bowl with a fitted lid, like a mason jar. Set in the fridge until ready to use.
Pour the cupcake batter into the lined tins and bake for 20-25 minutes. Remove from oven and let cool completely before frosting.
Frost and enjoy with me for my birthday!
Thank you Jessica’s All Natural Food for sponsoring this post, it means so much to me to work with companies that reflect Follow Our Passions values and beliefs. All opinions are my own.