• Preheat the oven to 350 degrees
• In a bowl whisk together the eggs and coconut sugar until well combined and silky.
• Into a food processor add quinoa, olive oil, olive oil, salt, espresso grounds and nut milk. Blend until well combined - you want to see very little whole seeds of quinoa. Add the egg mixture.
• Using a sieve to add in the cacao powder, baking soda and baking powder to the wet ingredients. Gently fold together. Add in the chocolate chips and combine them in as well.
• Grease a muffin tin ( I use olive oil) using a spoon evenly divide the batter into 12 muffin holes. Bake for 20 minutes or until a toothpick comes out clean.
• Let the cupcakes cool for 10-15 minutes before taking them out and letting them cool on a wire rack for an additional 15 minutes or 45 minutes.

Chocolate Ganache

• Chop the chocolate into small pieces and place into a bowl.
• Heat 4 oz of coconut cream in a small pot until it comes to a boil. Pour it on top of the chopped chocolate and let it sit for 5 minutes.
• After 5 minutes has passed combine the chocolate with the cream until it is well homogenized and silky.
• Once the muffins have cooled add a spoon of ganache to the top of the cupcake and garnish with powdered freeze-dried strawberries.