Raw Vegan Nutella Cupcakes

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado, ripe
  • 2 cups Dates, pitted

• Condiments

  • 1/2 cup Maple syrup, organic

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/2 cup Cocoa powder, unsweetened
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 1/8 cup Hazelnut

Found on thealmondeater.com

Description

Ingredients

• For the cupcake:
• 1 cup hazelnuts
• ¼ cup unsweetened cocoa powder
• 2 cups (8 oz.) dates, pitted
• ¼ cup organic maple syrup
• 2 tsp vanilla
• ½ tsp cinnamon
• For the filling:
• 1 ripe avocado
• ¼ cup unsweetened cocoa powder
• ¼ cup organic maple syrup
• ¼ cup coconut oil
• 2 tbsp hazelnuts, crushed (for topping)

Directions

• 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!