Raw Chocolate Coconut Cupcakes with Avocado Frosting


Super delicious with a healthy twist!

Ingredients

1/2 cup macadamia nuts
1/2 cup pecans
1/2 cup walnuts
4 large Medjool dates, pitted
2 Tablespoons cocoa powder
2 Tablespoons raw agave syrup or 1/4 cup Truvia
Pinch of sea salt
2 Tablespoons unsweetened dried coconut flakes, divided

Frosting:
1 avocado, pitted
2 Tablespoons cocoa powder
2 Tablespoons raw agave syrup or 1/4 cup Truvia

Preparation

Pulse the macadamia nuts, pecans, and walnuts in a food processor until crumbly.  Add the dates, cocoa powder, agave syrup, and salt and process until smooth and batter-like.
Sprinkle one tablespoon of the coconut flakes into four molds of your muffin tin.  This will help to keep your cupcakes from sticking to the bottom.  Divide the batter evenly amongst the molds and press it into the tin to help form it into patties. Turn the tin upside down and the cupcakes should fall right out.  (If you have a stubborn cupcake, use a spatula to loosen the edges and pry it out.  Keep in the fridge until ready to frost.
To make your frosting, add the avocado flesh, cocoa powder, and agave syrup to your food processor and process until smooth and fluffy, scraping the sides with a spatula until the avocado is thoroughly mixed.  Top your cupcakes with the frosting and sprinkle with the remaining tablespoon of dried coconut.  Store in the refrigerator until ready to eat.

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