F U L LY R A W C H O C O L A T E A L M O N D -

B U T T E R F I L L E D C U P C A K E S F O R

Ingredients for the Chocolate Cupcake Base:

1-2 cups raw dried mulberries
1 cup pitted dates
1 cup chia seeds
Half cup raw carob powder or raw cacao powder
5-6 small dehydrated black fi gs
1 tablespoon cinnamon
Optional for crunch: 1 large tablespoon sweet cacao nibs

Process this mixture into your food processor until it reaches the desired
consistency. Start molding this base into your cupcake linings, and leave
a hole in the middle where you can insert a tiny spoonful of peanut or
almond butter inside. Then, cover up the remaining part of the cupcake
and close it up with more batter.

Ingredients for the Vanilla Icing:

1.5 cups cashews soaked (more if you want it to be thicker)
1 cup raw coconut water
4-5 pitted dates
Pinch of cinnamon

Ingredients for the Pink Icing:

1.5 cups cashews soaked (more if you want it to be thicker)
1 cup raw coconut water
6-10 pitted dates
Pinch of cinnamon
1 tablespoon of raw beet powder

Ingredients for the Chocolate Hazelnut Icing:

1.5 cups hazelnuts soaked (more if you want it to be thicker)
1 cup raw coconut water
6-10 pitted dates
Pinch of cinnamon
2 large tablespoons of raw carob or cacao powder