These taste sinful, but don’t be fooled, they are full of nutrients. I love making these on the weekends, and recently made them to celebrate the bf's birthday. Yes, they are even bf-approved. These minis satisfy those sweet cravings and taste so rich, but won't leave you feeling lethargic or on a sugar-high like normal, conventional cupcakes would. These sweet things will give you energy, cleanse your body, show your immune system some love and enhance your mood. Shouldn’t all cupcakes make you feel that way?! I think so!
To all my chocolate and cupcake lovers here’s the deal on these baby cakes:
1 cup walnuts
½ cup almonds
10-12 pitted and soaked (so they are soft) dates
¼ cup hemp seeds
½ cup cacao powder
1 tbsp. chlorella
1 tbsp. reishi mushroom powder
2 tbsp. unrefined coconut oil
Stevia- Sweeten to taste
1 tsp. vanilla
Few dashes of pink Himalayan sea salt
How to make:
First add the almonds and walnuts to food processor and pulse until well combined. Next add in the soaked and drained dates and pulse until a dough STARTS to form. Then, add in the remainder of the listed ingredients and mix until well combined. In a mini cupcake/muffin tin form balls with dough and press to fit each space. Stick in the freezer for 30-60 minutes. Once out, frost with a Chocolate Hazelnut spread (I used and recommend the Artisana Organics Hazelnut Cacao Spread) and sprinkle with hemp seed sprinkles.