Vegan/paleo Chocolate Cupcakes
Ingredients
- 1/2 cup (90g) gems
- 3/4 cup (105g) coconut sugar
- 1 1/4 cup (300g) almond milk
- 1 tbsp apple cider vinegar
- 1 1/4 cup (160g) cassava flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup medjool dates (200g)
- 1 cup (70g) shredded coconut + more for rolling
- 1 cup (250g) coconut cream
- 1/4 cup (25g) cacao powder
- 2 tbsp (40g) maple syrup
- 1/2 cup cacao nibs, ground
Preparation
Preheat the oven to 350ºF
Melt the Hu Gems with the almond milk. Stir until smooth
Whisk in the coconut sugar and apple cider vinegar
Add the rest of the cupcake ingredients and mix
Spoon into a cupcake pan with paper liners, filling each 3/4 of the way
Bake for 25 minutes at 350ºF
Cool completely before frosting
In a food processor, combine the dates and coconut to form a sticky dough (add a little water if necessary). Roll into 8 large balls for the bunny butts and smaller balls for the tails/feet. Roll in extra coconut to create the “fur”
For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill
Blend the cacao nibs to a fine “dirt” texture
Assemble your cupcakes: frost the cooled cupcakes, sprinkle with ground cacao nibs, add the bunny butts/feet
Eat! Keep leftovers in the fridge