Chickpea and chocolate 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 (sheet of 8, 60 mm) and press down firmly to form the base.
Refrigerate while you make chickpea chocolate filling.
For the melted chocolate, melt 1 tablespoon of coconut oil and 20 gr of chocolate over low heat in a medium pot. Set aside.
To make the filling, blend drained dates, coconut cream, chickpeas, 2 tablespoons of coconut oil, melted chocolate, cacao powder, lucuma, apple sauce, hazelnuts, 2 tablespoons agave in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth. If the mixture is too thick, you can add 2-3 tablespoons of almond milk. Adjust sweetness.
Layer the filling on top of the bases. Place the cupcakes in the fridge to set for a couple of hours or best overnight.
Place all the ingredients for the icing in a high-speed blender.
Blend on high speed until the icing becomes creamy and smooth.
Before serving, transfer the icing to a piping bag and pipe it onto the cooled cupcakes. Sprinkle with dried raspberries.