Friday, July 17, 2009
I realize that leftover cupcakes, especially when they are chocolate, are a rarity. But I made some a while back and they were a tad overdone so I threw them in the freezer.
7 small chocolate cupcakes, no frosting or other additions (about 1/3 cup each - that means 2 1/3 cups of loose cake)
1/4 cup brown rice syrup
1/4 cup unsalted natural peanut butter
1/2 ripe banana
1 tablespoon ground flaxseed (optional)
1/3 cup unsweetened coconut (optional)
Place all ingredients save the coconut in a food processer. Process until mixture comes together in a loose ball. Form tablespoon sized pieces into balls with your hands. Roll balls in coconut if desired. Serve immediately or store in an airtight container in the refrigerator.
Makes approximately 25 balls.