Serves: 12
 
Ingredients
  • CUPCAKE BASE:
  • 1 cup walnuts
  • 1½ cups dates
  • CUPCAKE:
  • 2 cups cashews
  • 2 tbsp. cacao powder
  • 2 tbsp. raw honey
  • 1 cup water
  • Juice from 1 lemon
  • 1 cup dates
  • ¼ cup coconut oil
  • 1 tsp. vanilla extract
Instructions
  1. To make the cupcake base: Place walnuts into a food processor and pulse until it becomes flour like.
  2. Add the dates and keep pulsing until it all starts to stick together.
  3. Place cupcake cases in a cupcake tin and place about two teaspoons of the base mixture in each case. Using your fingers, press down lightly and mould the base mixture into each cupcake case. Place in freezer for 30 minutes.
  4. To make the cupcake: Blend everything until smooth and creamy, (this should be like yoghurt). If too watery, add more dates. If it's too thick add a little bit more raw honey (or water).
  5. Using a tablespoon, distribute evenly on top of the cupcake bases and place in the fridge for at least 10 hours (this lets it set and for the full flavour to develop).
  6. After 10 hours, take the cupcakes out of the tin and their cases to serve (they would have set and moulded nicely into rounded cakes).
Recipe by Haleo at https://www.haleo.co.uk/wordpress/rawsome-chocolate-cupcakes/