Ingredients

The following ingredients have 12 Servings
  • 1 cup raw hazelnuts
  • 1/4 cup unsweetened cocoa powder
  • 2 cups 8 oz. dates (pitted)
  • 1/4 cup organic maple syrup
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 ripe avocado
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp hazelnuts (crushed (for topping))

Instruction

  • Place hazelnuts and cocoa in a food processor and pulse. Add dates, syrup, vanilla, and cinnamon and pulse until everything is mixed.
  • Spray a muffin tin with nonstick spray (or use coconut oil).
  • Evenly distribute the hazelnut mixture into the tins, making sure to press down on the bottoms and smooth out the sides either with a spatula or with your hands.
  • Place tin in the refrigerator for at least 20 minutes, allowing the mixture to harden and take the "cupcake" shape.
  • For the filling, smash an avocado in a bowl with a fork. Try to get most of the clumps out if you can.
  • Add cocoa, syrup and coconut oil to the bowl and, using an electric mixer, mix everything together until smooth.
  • Use a spoon to spoon chocolate mixture into the cupcakes.
  • Lastly, crush hazelnuts and sprinkle on top of cupcakes.
  • Enjoy!