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HBEats: Super Bowl Snacks

Celebrate Super Bowl Sunday the #HBFIT way with these amazing "Fried" Chicken Tenders and Chocolate Coconut Cream Cupcakes. Be sure to tag #HBFIT to show us your healthy Superbowl Snacks! Enjoy!



  • 1 chicken breast
  • 2 eggs
  • 1 cup Arrowroot Flour
  • 1 1/2 shredded coconut
  • 1 cup coconut flour

Honey Mustard Sauce

  • 5 tbs raw honey
  • 4tbs dijon mustard
  • 1 tbs apple cider vinegar


In three separate bowls prepare: Arrowroot Flour, 2 beaten eggs and shredded coconut and coconut flour mixed together (using your hands to mix is fine). Hammer down and the chicken and cut into long strips. Dip into the Arrowroot flour then the egg and then the coconut mixture and place into pan over medium heat using coconut oil.



  • 1 1/2 cups gluten-free Flour
  • 1/2 cup unsweetended raw cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coconut sugar
  • 1 large egg
  • 1/3 cup coconut oil
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup full- fat canned coconut milk
  • 1/2 cup mini chocolate chips

Coconut Whipped Cream

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 1/4 teaspoons vanilla extract


Preheat the oven to 350 degrees and line a cupcake tin with liners.

In a bowl, stir together the flour, cocoa powder, baking powder, soda and salt.

Using an electric mixer, beat the sugar and egg until slightly fluffy and combined. Add in the oil and melted butter until combined. Add in the extracts and beat on medium speed, scraping sides down if needed. Add in half of the dry ingredients while beating on a low speed. Add in the coconut milk, continuing to beat on low speed then add in the remaining dry ingredients. Beat until smooth, silky batter forms then stir in the chocolate chips with a spatula.

Use 1/4 cup measure to evenly fill the liners 3/4 of the way full. Bake for 18 to 20 minutes or until the tops are set. Let the cupcakes cool completely, then frost with the coconut whipped cream and top with chocolate chips and coconut.

Coconut Whipped Cream:

Take the cans of coconut milk out of the fridge. Open the cans and separate the liquid (save it for later for a smoothie!) then scoop the firm coconut meat into the bowl of electric mixer. Beat on medium-high speed until compeltely whipped and thick. Beat in the vanilla extract. Set the bowl in the fridge until ready to use.

Inspired by http://www.howsweeteats.com/2015/01/chocolate-coconut-cream-cupcakes/

Photographs: Charlotte Ferguson

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Mykonos, Greece

Mykonos, Greece