In the gluten-free recipe below walnuts are the featured ingredient, processed with Medjool dates and cocoa powder to create the base of a rich, satisfying cupcake that will have you reaching for seconds…which is why two of these mini cupcakes is considered a serving.

Chocolate-Frosted Chocolate Mini Cupcakes

Yield: 12 (2 per serving)

Ingredients:

1 1/2 cups raw walnuts

Pinch salt

8 pitted Medjool dates

1/3 cup cocoa powder or raw cacao powder

1/2 teaspoon vanilla extract

1 teaspoon filtered water

1/3 cup Chocolate ganache (see below)

Unsweetened shredded dried coconut (optional)

Directions:

» Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground.
» Add the dates and process until the mixture begins to stick together.
» Add the cocoa powder and vanilla extract and process until the powder is incorporated.
» Add the water and process briefly.
» Line a mini-muffin pan with 1 3/4 x 1-inch paper baking cups. (If you don’t have a mini-muffin pan, place the baking cups on a plate.)
» Fill each baking cup with 1 1/2 tablespoons of the chocolate mixture.
» Press down with your fingers to compact each cupcake.
» Frost with the chocolate ganache (below) using a small offset spatula
» Sprinkle with dried coconut, if desired.
» Chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.
Chocolate Ganache

Yield: 1 cup

‘Ganache’ is the French term for a smooth mixture of chocolate and cream and what most of us think of when we refer to frosting. My version replaces the traditional butter, cream, and refined sugar with virgin coconut oil and agave syrup.

Ingredients:

» 3/4 cup dark agave syrup or maple syrup
» 3/4 cup cocoa powder or raw cacao powder
» 1/3 cup virgin coconut oil, melted
» 1/8 teaspoon plus a pinch salt
Directions

» Place all of the ingredients in a blender and process until smooth.
» Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Storage Instructions

Covered with plastic wrap, Chocolate Cupcakes will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer…

…if you can keep from eating them that long!

Supersize Me!

Cupcakes are all the rage right now, but for those of you who prefer a full-sized cake with full-sized flavor (and no processed ingredients), Raw for Dessert also includes a recipe for a decadent 6-inch chocolate cake with chocolate frosting.