Courtesy of One Green Planet
Makes 12 mini cupcakes
1 cup walnuts
1 cup + 2 tbsp raisins
2 tbsp agave nectar
1 tbsp cacao butter, melted (or use coconut oil)
2 1/2 tbsp cacao powder
1 cup almond flour
1 cup coconut flour
pinch sea salt
1/4 cup cacao nibs
Combine the walnuts, raisins, agave nectar and cacao butter (or coconut oil) in a food processor and purée. Transfer to a large bowl and add in the almond flour, coconut flour, cacao powder and sea salt, kneading together to combine thoroughly and forming a compact dough. (If dough is too dry, add a tablespoon or two of water. If it is too wet, adjust with extra almond flour.)
Use a mini muffin tin, and tuck a layer of saran wrap into a cup to use as a mold. Spoon in some of the cupcake dough and press firmly into the cup to form desired cupcake shape. Use the saran-wrap to remove the packed cake from the muffin tin, then peel away plastic. Frost the cupcake liberally with frosting and sprinkle with cacao nibs. Repeat for remaining cupcakes.
1/2 cup mashed avocado
3 tbsp cacao paste, melted (or use bakers chocolate)
2 tbsp cacao powder
1/4 cup agave nectar
Combine all frosting ingredients in a blender and purée until smooth.
More Vegan Cupcake Alternatives
Strawberry Lemonade Cupcakes
Nothing beats this combination of sweet and sour packed nicely into a light and fluffy cupcake.
Hazelnut Chocolate Cupcakes
Swirl some hazelnut butter into your batter for a beautiful and delectable dessert.
Chocolate Cupcakes with Avocado-Mint Icing
Avocado is the perfect candidate for a smooth and creamy mint icing.
Vanilla-Agave Cupcakes with Chocolate Mesquite Frosting
This cupcake contains a secret ingredient that will provide you with fiber, iron and protein.