Ingredients:

• 30g NUA Naturals Cacao Powder

• 30g Gluten Free Oats

• 50g Dates (pitted)

• 60g Raisins

• 35g Walnuts

Filling:

• 30g NUA Naturals Cacao Powder

• 75g NUA Naturals Cacao Butter

• 80ml NUA Naturals Agave Syrup

• 50g Dates (pitted)

• 1/4 tsp. Cinnamon

• Pinch of Himalayan sea salt

• Nut milk, as needed

 

Instructions:

• To make the cupcakes, place the oats, nuts and cacao powder in a food processor and pulse until they become a rough flour.

• Add the dates and raisins and process until it all starts to stick together.

• Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put in the fridge. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in the fridge as well.

• To make the filling: blend all ingredients until smooth, adding the nut milk as needed to make it a creamy consistency.

• Take the cupcakes out of the molds and pour the mixture into each one, filling up almost to the top. Carefully press the tops onto the cakes, gently pressing together the edges. Flip over and decorate with cacao nibs and goji berries.