Vegan Recipe – Double Chocolate Cupcakes With Buttercream Frosting

 

INGREDIENTS

Cupcakes: 

  • 1/4 cup water
  • 2 tablespoons chia seeds
  • 1/2 cup rolled oats
  • 1/2 cup dried coconut meat
  • 1/2 cup dates
  • 1/2 cup water
  • 3 tablespoons carob powder

Buttercream:

  • 1 cup dates
  • 3/4 cup water
  • Juice from 1 lemon
  • 1/4 cup cacao powder
  • 2 tablespoon cashew butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Coconut powder:

  • 1/2 cup dried coconut meat

Topping:

  • Sliced strawberries
  • Mint leaves

PREPARATION

To make the cupcakes:

  1. Stir the chia seeds into 1/4 cup water and let them sit for 5-10 minutes so they puff up.
  2. Grind the oats and coconut into a fine powder and set that aside in a bowl.
  3. Blend the dates with 1/2 cup water and the carob powder until smooth, mix this into the oat/coconut powder by hand and then mix in the puffed up chia mixture as well, until it’s all well combined and like a dense, slightly wet chocolate dough. If it’s too crumbly, add a little more water.
  4. Press into cupcake papers and let them sit in the fridge until set (I let them sit overnight, covered with a cloth).

To make the buttercream:

  1. Blend all the ingredients until smooth. Refrigerate overnight so it can develop those magical flavors, then spread evenly into your crust.

To make the coconut powder:

  1. Grind into powder in a high speed blender.
  2. Frost with the buttercream, then sprinkle with your powdered coconut, and enjoy!