Cacao-Nut Cupcakes with Mocha-Coco Pudding Topping

If you’re craving something chocolaty and sweet, make this delicious raw recipe. It’s quick, basically simple, and hits the spot! Here’s the recipe:
For the cupcakes.
Ingredients:
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)
Preparation:
Combine all ingredients in a food processor until combine. Press mixture into cupcake molds. Refrigerate up to one hour before serving with topping.
For the pudding topping.
Ingredients:
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
Preparation:
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.


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