¾ cup of raw almonds
1 cup pitted medjool dates
1/2 cup raw cacao powder
1 tbsp. RAW Organic Virgin Coconut Oil, melted
1 tbsp. RAW Organic Acacia Flower Honey
For the frosting:
3/4 cup of cashews soaked overnight or at least for 8 hours
2 heaped tbsp. RAW Organic Cashew Butter
4 tbsp. RAW Organic Acacia Flower Honey
1 cup of coconut cream
2 tbsp. RAW Organic Virgin Coconut Oil, melted
1 tsp. vanilla extract
A handful of cacao nibs to sprinkle on top (optional)
Start by making the cupcake base: Place the almonds into a food processor and blitz until you have a crumbly kind of flour. Add all the other ingredients and blitz again until a sticky mixture starts to form.
Lay a cupcake/ muffin tray with some muffin cases and press down the mixture until the cases are full. Place the cupcakes into the freezer to set while you are making the frosting.
Drain and rinse the soaked cashews. Place them into a food processor or blender and add all the other ingredients. Blend until completely smooth. You might need to stop the blender, scrape the side and blend again a few times.
Pour the frosting into a baking pipe if you have one, or just use a zip lock bag and cut a tiny hole in one of the corners. Remove the cupcake from the freezer. With a steady hand, frost the cupcakes and sprinkle them with the cacao nibs if using. If the frosting is slightly soft you might want to put the cupcakes in the fridge for ½ hour to set. Remove the cupcakes from the fridge at least 10 minutes before serving and enjoy!
Store any leftover in the fridge or freezer for a week.