Peppermint Mocha Cupcakes (Vegan, Gluten Free)

Recipe adaptation from Feasting on Fruit

Image credit courtesy of Feasting On Fruit

Ingredients:

1 cup pitted Medjool dates

1 cup hot water mixed with 2.5 TBSP Coconut Cloud Happy Brain Coffee Unsweetened

½ cup nut butter

1 tsp peppermint extract

1 TBSP apple cider vinegar

¼ cup coconut flour

¼ cup tapioca starch

1/8 cup Coconut Cloud Peppermint Hot Cocoa mix

1/8 cup cocoa powder

½ tsp baking soda

¼ tsp salt

Frosting:

1 ½ cup raw cashews soaked overnight

¼ cup maple syrup

¼ cup cocoa powder

¼ cup coconut oil

1 tsp vanilla extract

½ tsp salt

1 tsp peppermint extract

Combine all the ingredients in a high speed blender and blend until smooth. Refrigerate until firm and ready to use.

Directions for cupcakes:

• Preheat oven to 350 degrees F.
• Blend the dates with the Happy Brain coffee mixture, apple cider vinegar, and peppermint extract until smooth.
• Transfer to a bowl and stir in nut butter.
• Add the flours, hot cocoa mix, cocoa powder, baking soda, and salt. Stir until combined.
• Scoop into a cupcake pan, lined with paper liners, filling each well to the top.
• Bake for 22 minutes or so until toothpick comes out clean when inserted in the middle.
• Cool completely, then frost and enjoy!