Chocolate Almond Butter Cupcakes

Chocolate Almond Butter Cupcakes
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 16 pieces
Sometimes we healthy girls just want something sweet, but we don't want to feel bloated or sluggish afterward. These cupcakes really hit the spot! They are so tasty and rich in flavour that one small cupcake really satisfies! The hemp seeds and walnuts offer up some great omega 3 and 6 fatty acids and the cacao is full of antioxidants, making these cupcakes an actual healthy treat!
  • Base:
  • 2 cups walnuts
  • ½ cup hemp hearts
  • ¾ cup Medjool dates, pitted and soaked
  • ½ cup raw cacao powder
  • pinch sea salt
  • Frosting:
  • ¾ cup raw almond butter
  • ½ cup shredded coconut
  • ⅓ cup raw honey
  • 1 tsp vanilla
  • few tsp water
  • pinch sea salt
  • chopped walnuts and cacao nibs for topping
  1. Combine all of the ingredients for the base in a food processor and blend until it forms a sticky ball.
  2. Line a mini muffin tin with cupcake liners and press the filling into each one firmly and so it mounds up slightly. For a smaller cupcake, keep it flat.
  3. In a large mixing bowl, combine the almond butter, coconut, raw honey and vanilla and whisk until smooth.
  4. Add water one tsp at a time to get the consistency you want. It should be thick, but spreadable.
  5. Taste and season with sea salt.
  6. Frost each cupcake and sprinkle chopped walnuts and cacao nibs on top.
  7. These will keep refrigerated for 2 weeks in a tightly sealed container.


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