These cupcakes are vegan, gluten-free, oil-free, sugar-free and nut-free. Deliciously guilt-free.
Chocolate Cupcake
1 cup oat flour (make your own by blending oats until it resembles flour)
1 cup pitted medjool dates (about 12)
1 cup water
1/4 cup cacao powder (cocoa powder)
1/4 cup non-dairy milk
1 tbsp baking powder
1 tsp of vanilla extract
1/4 tsp cinnamon
1/4 tsp Himalayan salt
-Blend the dates and water until smooth. (high speed blender)
Add the oat flour, baking powder, cocoa powder,cinnamon, vanilla, salt and non-dairy milk. Blend until well combined.
-Spoon the batter into 6 lined or silicone muffin pan. Fill them 3/4 of the way, and smooth the tops.
-Bake at 350F for approximately 25 minutes. Remove from the pan and let them cool on a cooling rack.
Chocolate Frosting
1 cup pitted medjool dates (about 12)
2/3 cup non-dairy milk
2 tbsp cacao powder (or cocoa powder)
-Add all the ingredients to a high-speed blender and blend on high until smooth. Chill in the refrigerator until for 1 hour.
-Once they are completely cool, frost them with the chilled frosting. Store frosted cupcakes in the fridge.
Inspired by: feastingonfruit
Enjoy!