2cupsalmond mealcould use a mixture of dates and walnuts
1cupunsweetened shredded coconut
2Tbspnatural peanut buttercould use almond butter!
1/4cupagavehoney, or maple syrup (I used liquid stevia)
3Tbspcocoa nibscould use dark chocolate chips
1/2tspvanilla powder or extract
1/4cupcoconut oilmelted
For the Frosting:
1cuporganic cocoa powder
1/4cupcoconut oilmelted
1/4cuphoney
1/2teaspoonsea salt
1teaspooncinnamon
Instructions
For the cupcakes:
Combine almond pulp, coconut and coconut oil, peanut butter, sweetener, vanilla, and nibs into a food processor. Process until well combined. Test for sweetness and add sweetener to taste. Scoop out and pack into cupcake tins. Place into the fridge for at least 30 minutes to chill (I kept mine overnight). Makes 8-10 cupcakes.
For the frosting:
Combine chocolate frosting ingredients into food processor or high speed blender until creamy and thick. Add a tablespoon or two of water if your frosting is too thick. Taste for sweetness and adjust. Pipe the chocolate frosting over each cupcake. Decorate if you like. Refrigerate until ready to serve. Frosting makes about 6 cupcakes. You might need to make a double batch!