Free from gluten, dairy, soy and refined sugar.
If you make this recipe don’t forget to tag me in your creations on FB or Instagram @thehappyhealthyunicorn 🙂
Ingredients:
Makes around 8 cupcakes
Cupcakes –
- 1 cup cashews
- 2 tablespoons of ground flax seeds
- 1/3 cup coconut oil
- 1/3 cup honey or maple syrup
- 2 eggs
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder or cacao powder or carob powder (caffeine free)
Frosting
- 3/4 cup cashews
- 3/4 cup dates
- 1/2 teaspoon of salt
- 3 tablespoon or more of milk of choice
- 2 tablespoons of coconut oil
- 1 avocado
- 3 TBSP cocoa powder or cacao powder or carob powder (caffeine free)
Decorations:
- 8 dates cut in half for ‘antlers’ – snip down the dates four times to create thin strips
- 8 raspberries for ‘noses’
- Coconut butter and blueberries for ‘eyes’
Other equipment you will need:
- A large bowl
- A blender
- Measuring cups
- Measuring spoons
Method:
- Preheat your oven to 180C/ 350F/gas mark 4
- Start by blending all of the dry cupcake ingredients on high speed until a fine flour forms
- Pour this into a bowl
- Now Blend all of the wet ingredients
- Add back in the dry and blend again until combined thoroughly, but don’t over blend
- Pour into cupcake cases around 3/4 full
- Bake for around 20-22 minutes
- Leave to cool on a wire rack before decorating
- Now blend all of the frosting ingredients together until smooth and creamy
- Use a spoon or piping bag to frost the tops of the cakes and then place eyes, a nose and antlers on each one.
- Enjoy!!
