For cupcakes:
2 cups raw almonds
1 ½ cups pitted dates
1 tsp vanilla extract
¼ – ½ cup organic dried coconut flakes
1 scoop raw cacao powder (approximately 2-3 T)
Combine all ingredients in a food processor until combine. Press mixture into cupcake molds. Refrigerate up to one hour before serving with topping.
For pudding topping:
Flesh from 2 young Thai coconuts
2 scoops cacao powder (approximately 4-5 T)
1 scoop mesquite powder (approximately 2-3 T)
1 scoop lucuma powder (approximately 2-3 T)
3 T agave nectar
1 dropper chocolate flavored SweetLeaf Liquid Stevia
2 tsp organic coffee extract
1 T cold pressed coconut oil
dash organic ground cinnamon
¼ – ½ cup or more fresh Thai coconut water
Combine all ingredients in a blender. Mix well until silky smooth. Serve as pudding or topping on a raw cupcake, such as the Cacao-Nut Cupcake. Very yummo!
Vega-Riffic Recipes 