Ingredients:

Cupcakes

• 120g NUA Naturals Coconut Flour

• 120g Almond Flour

• 60g NUA Naturals White Mulberries (ground)

• 180g Dates (soaked)

• 60ml Water

• 30ml Nut Milk

• 2 tbsp. NUA Naturals Coconut Oil (melted)

• 1 tbsp NUA Naturals Milled Chia Seeds

• Pinch of Salt

Icing

• 50g NUA Naturals Cacao Powder

• 120g Cahew Butter

• 60ml NUA Naturals Agave Nectar

• 6 tbsp NUA Naturals Coconut oil (melted)

 

Instructions:

• In a food processor, combine the coconut flour, almond flour and ground mulberries and set aside.

• In a clean blender, blitz the dates and water until a paste forms.

• Add the date paste, almond milk and salt together and mix.

• Combine with the flour mix.

• Finally, add the coconut oil and chia seeds and mix until just combined. Be careful not to overmix.

• Scoop a 1/2 tablespoon of the cupcake mixture into each muffin casing.

• Place muffins in freezer while you make the icing.

• Blend all the icing ingredients together (EXCEPT for the coconut oil) until well combined and smooth.

• Add the coconut oil and blend just to combine.

• Remove cupcakes from freezer, pipe the icing onto them and return the cupcakes to the fridge until ready to serve.