Instructions

Crust

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.

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Process until mixture sticks together. Adjust sweetness.

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

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Refrigerate while you make chickpea chocolate filling.

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.

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Layer the filling on top of the bases. Place the cupcakes in the fridge to set for a couple of hours or best overnight.

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Avocado icing

Place all the ingredients for the icing in a high-speed blender.

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Blend on high speed until the icing becomes creamy and smooth.

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Before serving, transfer the icing to a piping bag and pipe it onto the cooled cupcakes. Sprinkle with dried raspberries.

 

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