Raw Vegan Choc Cupcakes

Makes 24

What you need: 
High powered blender or food processor 
Mini cupcake tin covered in plastic-wrap

Ingredients for the Cake
1 cup walnuts
1 cup almonds
1 cup desiccated coconut
2 cups dates
2 tbsp liquid coconut oil
2 tbsp honey
1 cup diced zucchini
3/4 cup cacao
1 tsp vanilla essence

Ingredients for the frosting 
2 large avocados
1/2 cup cacao
4 tbsp liquid coconut oil
4 tbsp honey 
1 tsp vanilla essence 

Slowly add all the cake ingredients to the blender and blend until the mixture sticks together
Press the dough into the mini cupcake moulds
Place in the fridge while you prepare the frosting

Blend all the frosting ingredients until well combined
Spoon over the top of each mini cupcake
Decorate with chopped frozen berries, coconut or edible flowers
Place in the fridge until firm toeat that day or store in the freezer

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© Copyright Nicola Marie Richardson