Cupcakes
1/2 c raw pecans
1/4 c raw almonds
1/2 c dates
1/4 tsp cinnamon
1/4 tsp (or less) salt
Blend ingredients in a food processor or blender. (You may need to blend nuts and dates separately.) Mixture will be course but should stay together when pressed. Press mixture into 4 regular cupcake molds (or 8 small molds or 2 large molds).
Chocolate Frosting
1/4 c cashews
1/4 c non-dairy milk
1/4 c cocoa powder
2 TBSP maple syrup
dash salt
Combine everything in a food processor or blender until smooth. Spread evenly over cupcakes. Sprinkle with crushed chocolate pieces. (I finely chopped a couple of pieces of Endangered Spieces chocolate bar in my Magic Bullet.)
Remove cupcakes from metal mold or leave cupcakes in silicone molds and place in a covered container and refrigerate or freeze until firm. Store in freezer for firmest texture. (Cupcakes thaw in a few minutes.)
