Vegan Caramel Espresso Cupcakes

• Ingredients

  • !Cupcake 12 pitted Medjool dates 1/2 cup brewed coffee or espresso 1/2 cup water 1 cup oat flour 1 tbsp baking powder 2 tsps [espresso powder|http://www.amazon.com/gp/product/B00DUF219A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DUF219A&linkCode=as2&tag=feastingonfru-20&linkId=IBJ5NKI7PC3EA4LQ target="_blank" rel="nofollow”] 1/4 cup cocoa powder 1/4 cup non-dairy milk !Frosting 6 pitted Medjool dates One can of full fat coconut milk, chilled overnight 1 tsp espresso powder !Low Fat Frosting 10 pitted Medjool dates 1/2 cup water 1 tsp espresso powder

Found on feastingonfruit.com

Description

Ingredients

• 12 pitted Medjool dates
• 1/2 cup brewed coffee or espresso
• 1/2 cup water
• 1 cup oat flour
• 1 tbsp baking powder
• 2 tsps espresso powder
• 1/4 cup cocoa powder
• 1/4 cup non-dairy milk
• 6 pitted Medjool dates
• One can of full fat coconut milk, chilled overnight
• 1 tsp espresso powder
• 10 pitted Medjool dates
• 1/2 cup water
• 1 tsp espresso powder

Directions

• Cupcakes: Preheat the oven to 350F.
• Blend the dates, water, and coffee.
• Spoon out into a bowl. Add the rest of the ingredients. Stir to combine.
• Divide into 6 cupcake tins that have been lightly oiled. Fill them so the batter is almost to the top of the muffin cup for a tall domed top.
• Bake for 25 minutes at 350F.
• Let them cool completely before frosting.
• Frosting: Scoop out the thick coconut cream from the can of coconut milk leaving the liquid behind.
• Blend all the ingredients till smooth. Add a tablespoon of liquid if needed to blend. Dont over blend, it will get less fluffy and light.
• Refrigerate for 3-4 hours for a thicker consistency.
• Frost your cupcakes, garnish with a few espresso beans, and enjoy!