Black and Tan 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.)

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