Chocolate and peanut butter cupcakes



  • 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



  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.