Ingredients

Dry Ingredients

• 1 cup spelt flour
• 2 Tbsp almond meal
• 3/4 cup coconut sugar
• 1/2 cup cacao powder
• 1 tsp baking soda
• 1/2 tsp baking powder

Wet Ingredients

• 1 cup almond milk w/ 1 tsp apple cider vinegar (stand for 5 minutes)
• 1/3 cup melted coconut oil
• 1/3 cup apple sauce
• 1 tsp vanilla extract
• 2 heaped tbsp Mayver’s Dark Roasted Peanut Butter (OR Cacao Super Spread)

Icing

• 1 cup medjool dates (soaked in boiling water for 30 seconds, then drain)
• 1/3 cup cacao powder
• 2 Tbsp coconut oil
• 2 Tbsp Mayver’s dark roasted peanut butter
• 1/2 cup water or plant based milk

Method

1. Preheat oven 180C
2. Combine the wet ingredients and dry ingredients in separate bowls, add the dry ingredients to the wet, and stir to combine.
3. Distribute the mix into cupcake moulds (fill almost to the top) and bake for 15 – 20 minutes. Meanwhile, make the chocolate icing.
4. Blend all ingredients in a high powdered blender until smooth and creamy.
5. Top the cooled cupcakes with icing.
6. Blend all ingredients in a high powdered blender until smooth and creamy.
7. Top the cooled cupcakes with icing.

This recipe was provided by April’s Taste Tester Emerson McMaster from @emerson_cooks