Chocolate and Peanut Butter Cupcakes

Ingredients

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• Base:
• Walnuts Walnuts 125g 1 cup
• Pitted Medjool Dates Pitted Medjool Dates 6 6
• Himalayan Salt Himalayan Salt 1/4 tsp 1/4 tsp
• Cacao Powder Cacao Powder 25g 1/4 cup
• Chocolate FIlling:
• Cashew Nuts Cashew Nuts 125g 1 cup
• Cacao Powder Cacao Powder 25g 1/4 cup
• Maple Syrup Maple Syrup 4 tbsp 4 tbsp
• Vanilla Extract Vanilla Extract 1 tsp 1 tsp
• Coconut Milk Coconut Milk 80ml 1/3 cup
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Peanut Butter Peanut Butter 2 tbsp 2 tbsp
• Peanut Filling:
• Peanut Butter Peanut Butter 6 tbsp 6 tbsp
• Coconut Cream Frosting:
• Coconut Milk Coconut Milk 375ml 1 & 1/2 cups
• Maple Syrup Maple Syrup 1 tbsp 1 tbsp
• Vanilla Extract Vanilla Extract 1/2 tsp 1/2 tsp
• Cacao Powder Cacao Powder 3 tbsp 3 tbsp
• Peanut Butter Peanut Butter 2 tbsp 2 tbsp
• Garnish:
• Vegan Dark Chocolate Vegan Dark Chocolate 50g 1/3 cup

Instructions

1. 1.*This recipe makes 6 cupcakes. You will need silicone moulds or a muffin tray lined with muffin cases.
2. 2.* Timing Tips: Presoak the cashews for at least 6 hours or overnight before preparing. Also, the chocolate/peanut filling will need to chill for at least 6hrs so prepare well in advance of serving.
3. 3.Brownie Base: Blend the walnuts in your food processor until they form a light crumb.
4. 4.Add the dates, cacao powder and salt and blend further until all the ingredients have broken down and the mixture forms a brownie dough consistency when pressed together with your fingers.
5. 5.Divide the dough into 6 parts and press into the base of your silicone moulds or muffin tray. Chill while you prepare the next layer.
6. 6.Chocolate and Peanut Filling: Add the cashews, cacao powder, maple syrup, vanilla extract and plant milk to a high speed blender or food processor and blitz until smooth and creamy without any lumps.
7. 7.Add melted coconut oil and blend for another 30 seconds to combine the mixture. Add 1 tablespoon of peanut butter on top of each base. Add another 2 tbsp of peanut butter to a large bowl and gently fold in the chocolate mixture to give a marble effect.
8. 8.Divide the mixture on top of each base and sit in the fridge to set for a minimum of 6 hours (ideally overnight). Meanwhile prepare the coconut frosting as this also needs time to set in the fridge.
9. 9.Coconut Cream Frosting: Place the coconut milk (use only the thick part from the top of the can), maple syrup, vanilla extract and cacao powder into a high speed blender or nutri-bullet. Blend until completely smooth.
10. 10.Transfer the cream to a large bowl and allow to set in the fridge until thick (ideally overnight).
11. 11.Once the cream has set, remove from the fridge and whisk with a fork to break up any lumps.
12. 12.Gently fold in 2 tablespoons of peanut butter into the cream. Transfer the cream to a piping bag and pipe on top of each cup cake.
13. 13.Garnish: Sprinkle dark chocolate on top of each cupcake.
14. 14.*These cupcakes can be stored in the fridge in an airtight container and consumed in 5-7 days. You can also freeze them if you wish.

Nutritional Information

• Calories:
  769
• Fat:
  47g
• Sodium:
  233mg
• Carbs:
  53g
• Sugar:
  32g
• Protein:
  14g