Chocolate and peanut butter cupcakes

Chocolate and peanut butter cupcakes
Print

Chocolate and peanut butter cupcakes

Ingredients

Crust

  • 50 g almonds
  • 50 g walnuts
  • 100 g coconut butter
  • 3 tablespoons cacao powder
  • 3 tablespoons date syrup
  • 1 tablespoon rolled oats

Peanut butter and chocolate filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 90 g dates previously soaked for minimum 1 hour
  • 4 tablespoons peanut butter
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 6 tablespoons almond milk
  • juice of 1/2 lemon

Avocado frosting

  • 1 medium avocado
  • 5-6 tablespoons agave
  • 2 tablespoons cacao powder

Instructions

Crust

  1. Melt coconut cream in a small pot over low heat.
  2. Place almonds, walnuts, cacao powder, date syrup, rolled oats and melted coconut cream in a food processor process until mixture sticks together. Adjust sweetness.

  3. Spread the mixture into small cylinder silicone molds (sheet of 8, 60 mm) and press down firmly to form the base.

    Refrigerate while you make peanut butter and chocolate filling.

Peanut butter and chocolate filling

  1. Drain cashews and dates and place them in a blender. Add all the other ingredients: peanut butter, cacao powder, coconut oil, 4 tablespoons of almond milk and lemon juice (optional).

  2. Blend on high speed until the mixture becomes completely smooth and creamy. If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative.
  3. Layer the filling on top of the bases.

    Place the cupcakes in the freezer to set for a couple of hours or in the fridge overnight.

Avocado frosting

  1. Place all the ingredients for the icing in a high-speed blender. Blend on high speed until the icing becomes creamy and smooth.

  2. Before serving, transfer the icing to a piping bag and pipe it onto the cooled cupcakes.

Related Posts

Coconut, lemon and berry cheesecake

Coconut, lemon and berry cheesecake

  Print Coconut, lemon and berry cheesecake Ingredients Crust 90 g roasted almonds 10 g shredded coconut 3 dates previously soaked for minimum 1 hour 1 tablespoon agave 1 tablespoon coconut oil Coconut and lemon filling 200 g cashews previously soaked for minimum 4 hours […]

Triple chocolate mini bundt cakes

Triple chocolate mini bundt cakes

Print Triple chocolate mini bundt cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk 3 tablespoons coconut oil 100 g dark vegan chocolate (70%) […]



Leave a Reply

Your email address will not be published. Required fields are marked *