Chocolate and cherry cupcakes
Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil. Process until mixture sticks together. Adjust sweetness.
Spread the mixture into small cylinder silicone molds and press down firmly to form the base. Refrigerate while you make cherry filling.
For the cherry filling, blend drained cashews, coconut oil, agave, lemon juice in a high-speed blender. Add frozen cherries and blend on high speed until the mixture becomes creamy and smooth. Pour the filling over the crust.
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
Pour the chocolate mixture over the cupcakes and place the cupcakes in the freezer to set for at least couple of hours.
Let the cupcakes thaw for 20 minutes before serving. Store in the freezer.
Top with coconut whipped cream and red currants.