Raw Vegan Dark Chocolate Pumpkin Cupcakes
Ingredients
Pumpkin layer
- 1 cup oat flour
- 1/4 cup oats
- 12 organic dates
- 1 tbsp organic virgin coconut oil
- 1 tsp pumpkin spice seasoning
- 4 oz pumpkin purée
Chocolate layer
- 1/2 cup coconut blossom chocolate chips
- 2 tbsp organic coconut milk
- Cocoa nibs for sprinkling
Preparation
Mix all pumpkin layer ingredients in a food processor and blend until you get a gooey texture
Divide equally into 16 mini cupcake molds and press down
Using a double boiler, melt chocolate chips on low heat
Mix in coconut milk
Pour over pumpkin layer
Refrigerate for 20 minutes
Sprinkle cocoa nibs on top
Notes
This recipe makes 16 mini cupcakes
You can make your own pumpkin purée or use store-bought
