Instructions

Crust

Melt coconut cream in a small pot over low heat.

Place almonds, walnuts, cacao powder, date syrup, rolled oats and melted coconut cream in a food processor 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 peanut butter and chocolate filling.

Peanut butter and chocolate filling

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).

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.

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Layer the filling on top of the bases.

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

Avocado icing

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

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