I volunteered to bring in treats for a co-worker’s birthday tomorrow (this is the co-worker who picked up the white table sugar and dumped it on top of the last baked goods I brought in, so yeah, the pressure’s on).

By now, everyone knows my “treats” will be sugar free; I predict they are fully prepared with a contingency plan and someone will bring in a store-bought cake.

I love the task of figuring out what to make based on what I have in the kitchen (and before you ask, yes I did have all these ingredients on hand).

I decided to make chocolate cupcakes.

I started with this recipe from Elana’s pantry.

I subbed avocado for the oil.

I also had sweet potatoes, dates, and beets lying around, so I threw them in the food processor and added them to the mixture instead of the quarter cup of honey.

I drizzled maple syrup over the mixture and sprinkled in dark chocolate chips.

I think she’s gonna love them!

But then I remembered I had scraped the hard coconut layer from the top of a can of coconut milk this past weekend–and had saved it in case of an emergency like this one.

I pulled that out and threw it in the food processor with a bit of almond milk, a drop of maple syrup and a tablespoon of cacao.

The result: creamy, delicious whipped chocolate coconut frosting.

I CANNOT WAIT to eat these. The whipped coconut by itself is enough of an indulgence (and yes I did lick the food processor and the blade – carefully).

Seriously so easy, fast and good!