DOUBLE CHOCOLATE CUPCAKES
Recipe & Photo by Lauren Glucina ASCENSION KITCHEN
The ingredients are good for you in every way. They are healthy, wholesome, delicious and easy to make. They are lovely to look at, and fun to share. They are a mini celebrations of all that is good in this world!
SERVES: 5 big cupcakes; 5-10 servings (with leftover frosting)
PREP TIME: 20 Minutes
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free
1/4 cup Water
2 tablespoons Chia Seeds
1/2 cup Rolled Oats
1/2 cup Dried Coconut Meat (Or Coconut Flour)
1/2 cup Dates
1/2 cup Water
3 tablespoons Carob Powder
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
1/2 cup dried coconut meat (Or Coconut Flour)
Vitamix or Blender of Choice
Cupcakes: Stir the chia seeds into 1/4 cup water and let them sit for 5-10 minutes so they puff up. Grind the oats and coconut into a fine powder and set that aside in a bowl. 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. Press into cupcake papers and let them sit in the fridge until set (Suggestion is to sit overnight, covered with a cloth).
Chocolate Buttercream: Blend all the ingredients until smooth. Refrigerate overnight so it can develop those magical flavours
Coconut Powder: Grind into powder in a high speed blender.
Frost with the buttercream, then sprinkle with your powdered coconut, and enjoy!
SUBSTITUTIONS: Use buckwheat, almond, coconut or quinoa flour instead of rolled oats and/or coconut. Use cocoa or cacao instead of carob.