 Hey everyone, today's recipe I'm making some healthy chocolate cupcakes. Now this recipe has no refined sugar and I'm not using any type of flour at all. Now it does have a secret ingredient, I'll call it, that I've never used before in any type of cake recipe. So it's pretty interesting. This recipe is nice and moist and chocolatey and it has not too much sweetness to it. It's just the right amount I think. And I got this recipe from my neighbor whose daughter and boyfriend gave to me. And I want to give a little shout out to them. Hailey and Justin, thank you so much for sharing this. I really love this recipe and I think that all of you are going to enjoy it as well. So I'm Rockin' Robin and I'm going to show you how to make it right after this. Chef's joke time. What do you call an island entirely populated by cupcakes? Desserted. I'm going to show you my ingredients. Here we go and we're going to start off with that secret ingredient that I mentioned in the beginning of the video. All right, it is tahini. Now tahini is ground up sesame seeds. We'll need some ripe bananas, nice and ripe. Some cocoa powder, that's Milo barking over there. Some almond milk, some honey, a couple of eggs, baking powder, baking soda and some salt. So I'm going to start with my bananas. We're going to put these in a bowl here. Remember you want them to be nice and ripe, brown spots all over the place. That makes the banana sweeter. And I'm going to take a masher and we're just going to mash this up. So you want it to look, you know, like this, nice and mashed up, no big chunks. Next we'll add our tahini, our honey. So we're just essentially putting all of our wet ingredients in the bowl. Some almond milk, any eggs, which I cracked in a bowl already, just to make sure I didn't get any shells in it. And I'm just, you know, whisking it a bit, just to help it blend in a little easier. Then you just want to stir all this and make sure everything's well combined. So actually mixing this with the masher actually worked really well in terms of blending things together. Okay, so now we're ready to add the rest of the stuff. Here goes our cocoa powder. I'm going to sprinkle that in. Trying to eliminate lumps. And here's the baking powder and baking soda. And a pinch of salt. Now I have my oven preheating to 350 degrees. So this is a super easy recipe. I love how I just, everything goes into the bowl. It's very quick and we'll be popping it in the oven momentarily. All right, now we're ready to fill our little cupcake holders. So I'm using these silicone ones that I like, but you can use paper ones. They work fine too. And I've got 12 here. And so I'm going to take a like a small ladle and we're going to just start placing our batter into that without trying not to make too much of a mess. See how we do. All right, so I've topped off the cups here, the cupcake holders to about while good three quarters full. And I think I'll clean up a little bit of the spills that I made so they don't just stand there and burn when it's cooking. Okay. All right, so I'm going to pop these in the oven for 12 to 15 minutes. Now you want to, you're better off undercooking these as opposed to overdoing it because then they'll dry out. So we're going to test them in 12 minutes. All right, so here they are after 12 minutes. We're not supposed to cook them, you know, until they're really set, but I'm going to stick a toothpick in there and see what we've got. It's still pretty wet. We're going to go to 15 minutes is what we're going to do. So here they are just out of the oven. I left them in for 16 minutes. So we'll see how these turn out. You can see that they're a little bit like, you know, the skin at the top is kind of cracked like. So I think we'll, then they're starting to sink down. So that's a good sign. And yeah, we'll see how they are when they're nice and cool. Cupcakes are done. I had left them in for 16 minutes because it was just a little too wet, in my opinion, on the little toothpick. So, but you still, if it's, if it comes out wet still, I think it's okay because otherwise they're going to dry out. So let's do the big reveal here. Let's take one of these and they're still pretty warm, but I'm going to do it anyway. And I'm going to just take it out of its little silicone cup here and show you what it looks like on the inside and check this out. Look at this. Nice and cake-like, right? It's amazing to me how it does that with no flour. Anyway, let's give it a taste test. First thing I noticed, it's nice and chocolaty. It's moist. It's a lighter cake-like texture. So it kind of reminds me of devil's food cake. You know, it's light. It's very light. And I think it would be great with some whipping cream or coconut cream on top. Even a little bit of chocolate, you know, frosting if you want to do that. But just like this, they're moist. It just satisfies your chocolate craving. So if you'd like to try some more chocolate recipes, I've got one for you that I think you should try. It's how to make chocolate pudding. Very basic, right? I'm going to leave a link for you right over here. Click that, go make that, and tell me what you think because this is just delicious. Don't forget to subscribe to my channel, leave me a comment and a thumbs up. That always helps the algorithm. So just give it a smash, make it turn blue, and we'll see you next week. Thanks for watching.