Thank god for chocolate, chocolate, and more chocolate.
2 cups nut flour
1/2 cup cocoa powder
1/4-1/2 cup date paste or leftover raw caramel
2-4 Tbsp. coconut milk (I used almond mylk)
generous drizzles of agave nectar, to taste
1/2 tsp. vanilla
dash of sea salt
*a batch of raw whipped icing
*quick and easy chocolate icing
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.
Next, add about 1/4 cup of the date paste or raw caramel (I happened to have some leftover after making these raw caramel apples; usually its the other way around), 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter.
Add agave to taste, and more of the date paste and coconut milk as needed.
Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).
Divide the batter into 3 sections to make life-size cupcakes (these are not the one-bite mini muffin kind), and remove a few pinches of dough from each one. Form the three sections into cupcake shapes, leaving a melon ball size valley in the center.
Fill the cupcakes with raw whipped icing and top them of with the excess dough. Carefully blend in the seams.
Ice the cupcakes with a quick and easy chocolate icing (agave thickened with cocoa powder to reach the desired consistency). Allow to set in your refrigerator.
Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle or cut a hole in a Ziploc bag, if you don't own piping bags and tips). Enjoy every last bite :-)