Chocolate Cupcakes w/ Chocolate Frosting
Submitted by spiritedmama on June 12, 2007 - 9:25pm
Servings:
Makes 8-10 cupcakesThese were so fun to make, and it really felt like you were having a treat!
Ingredients:
pulp from double recipe of raw almond milk
2 tablespoon raw cocoa powder
2 tablespoon raw coconut
oil
3 Dates, soaked so they are nice and squishy
6 Dates, soaked so they are nice and squishy
2 tablespoon raw cocoa powder
Preparation:
Cupcake:
In a food processor, mix the almond pulp left over from a double batch of almond milk, 3 dates, 2 Tbs cocao powder, and 2 Tbs coconut oil. (I left my mushy, but solid). Blend until
smooth. Add water as necessary. Scoop 1-2 tablespoons of mixture into paper cupcake wrappers. (You will not fill up the whole paper wrapper). Chill in refrigerator for at least 1 hour.
Frosting:
In a food processor, mix 6 dates, and 2 Tbs cocao powder until smooth. Spread on chilled cupcakes.
I keep mine in the refrigerator, but they don’t last long…LOL!
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1.
These were fabulous! This recipe made about 16 of them and they were gone in a few days... My husband went crazy for them. The cupcakes themselves might need a little more flavor... But I'm not sure I used enough dates, I used little ones, more of them of course, but still didn't seem like it was sweet enough. Very very good idea though, and a great way to use up all that almond pulp.
2.
I used the recipe from this site for almond milk.....3 cups water to 1 cup almonds is the single serving portions. So doubled would be 6 cups water to 2 cups almonds.
3.
I will substitute raw carob powder for the cocoa. This sounds good! Exactly how much pulp, or rather what was the original measurement of almonds you used/