Chocolate Cupcake

 Ingredients

• 1 cup pitted medjool dates (about 12)
• 1 cup water
• 1 cup spelt flour
• 1/4 cup cacao powder ((or cocoa powder))
• 1 tbsp baking powder
• 1/4 cup non-dairy milk
• 1/4 cup Coconut oil

Coconut Whipped Cream Frosting

• 1 can full fat coconut milk chilled overnight
• 1 tsp Vanilla Extract
• 1/8 - 1/4 cup coconut sugar depending on how sweet you prefer

 Instructions

1. Blend the dates and water until smooth. (A high speed blender works best, if using a food processor either wrap a towel around it before turning it on or add the water slowly to avoid date water spraying all over your kitchen.)
2. Add the oat flour, baking powder, cocoa powder, and non-dairy milk. Blend until well combined.
3. Spoon the batter into 6 lined or oiled muffin tins. Fill them 3/4 of the way, and smooth the tops
4. Bake at 350F for approximately 25 minutes.
5. Remove from the pan and let them cool on a cooling rack.
6. Once they are completely cool, frost them with the chilled frosting.
7. Store frosted cupcakes in the fridge.

For Whip Cream

• Scoop out the solid part of the separated coconut cream. Whip till smooth. Sweeten to your liking