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1. Whisk the Agar agar powder, Water (for agar worms), Unsweetened cocoa powder (worms) and Powdered erythritol (worms) in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes, whisking constantly, until the cocoa is dissolved and the agar is fully activated.
1.5 tsp Agar agar powder,
1 cup Water (for agar worms),
1 tbsp Unsweetened cocoa powder (worms),
1 tbsp Powdered erythritol (worms)
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2. While the mixture is still hot, draw it into 6-8 flexible drinking straws with a clean syringe or small funnel, filling each straw completely. Stand the straws upright in a tall glass, or lay them flat on a tray, and refrigerate for at least 30 minutes until firmly set. Once set, push the worms out by blowing firmly into one end of each straw, then cut them into varied lengths.
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3. Preheat the oven to 175°C (350°F) and line a 6-cup muffin tin with paper liners. Stir the Ground flaxseed and Water (for flax eggs) together and let thicken for 5 minutes.
2 tbsp Ground flaxseed,
5 tbsp Water (for flax eggs)
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4. Sift the Coconut flour, Unflavored pea protein isolate, Unsweetened cocoa powder (cake), Granulated erythritol (cake), Baking powder and Salt (cake) into a large bowl and whisk to combine.
0.3 cup Coconut flour,
0.2 cup Unflavored pea protein isolate,
0.2 cup Unsweetened cocoa powder (cake),
0.3 cup Granulated erythritol (cake),
1.5 tsp Baking powder,
0.2 tsp Salt (cake)
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5. In another bowl, whisk the thickened flax mixture with the Unsweetened soy milk, Coconut oil, melted (cake), Apple cider vinegar and Vanilla extract. Pour into the dry ingredients and stir until just combined, then let the batter rest for 5 minutes so the coconut flour and protein hydrate.
0.8 cup Unsweetened soy milk,
4 tbsp Coconut oil, melted (cake),
1 tsp Apple cider vinegar,
1 tsp Vanilla extract
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6. Divide the batter evenly among the liners, filling each about two-thirds full, and smooth the tops. Bake for 20-22 minutes at 175°C (350°F), until a toothpick comes out with a few moist crumbs. Cool in the tin for 10 minutes, then transfer to a wire rack and cool completely.
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7. Reduce the oven to 150°C (300°F). Mix the Coconut flour (crumble), Unsweetened cocoa powder (crumble), Granulated erythritol (crumble) and Salt (crumble), then stir in the Coconut oil, melted (crumble) until it forms damp crumbs. Spread on a lined tray and bake at 150°C (300°F) for 12 minutes, stirring once. Cool completely so the crumble crisps up.
2 tbsp Coconut flour (crumble),
2 tbsp Unsweetened cocoa powder (crumble),
2 tbsp Granulated erythritol (crumble),
2 tbsp Coconut oil, melted (crumble),
1 pinch Salt (crumble)
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8. Stir the Coconut oil, melted (glaze), Unsweetened cocoa powder (glaze) and Powdered erythritol (glaze) into a smooth, thin glaze. Brush it over the cooled cupcakes and press a generous layer of cocoa crumble on top to create a soil look.
2 tbsp Coconut oil, melted (glaze),
1 tbsp Unsweetened cocoa powder (glaze),
1 tbsp Powdered erythritol (glaze)
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9. Poke the agar worms into the crumble so they appear to wriggle in and out of the soil. Chill the cupcakes for 10 minutes to set the glaze before serving.
