Cacao Hazelnut Coconut Cupcakes
This recipe is adapted from This Book by Emily von Euw | (RAW)
Makes six cupcakes.
Ingredients
Crust:
1 cup raw hazelnuts (or any nut of your preference)
1 cup medjool pitted dates
3/4 tbsp cacao powder
pinch of salt
1/4 teaspoon cinnamon (optional)
Filling:
6 tbsp any raw nut butter
Chocolate Cover:
3 tbsp melted coconut oil
2 1/2 tbsp cacao powder
3 tbsp liquid sweetener (agave or maple syrup)
Instructions
1. Crust: Process the nuts into flour in the food processor. Add dates and cacao. Process until all the ingredients stick together. Press mix into bottom and walls of the cupcake molds. Put in the fridge.
2. Chocolate cover: blend all the ingredients until smooth.
3. Assemble: scoop a tablespoon of nut butter over each crust. Cover with the chocolate mix. Put back into fridge for at least 2 hours. Sprinkle with coconut flakes.
