These are happy cupcakes. The ingredients are good for you in every way. They are healthy, wholesome, delicious and easy to make. They are lovely to look at and fun to share. They are a mini celebration of all that is good in this world! (Not to be overdramatic.) —EvE
MAKES 5 BIG CUPCAKES WITH LEFTOVER FROSTING
CUPCAKES
2 tbsp (20 g) chia seeds
¾ cup (180 ml) water, divided
½ cup (40 g) rolled oats
½ cup (38 g) dried coconut meat
½ cup (85 g) dates
3 tbsp (21 g) carob powder
BUTTERCREAM
1 cup (170 g) dates
¾ cup (180 ml) water
Juice from 1 lemon
¼ cup (27 g) cacao powder
2 tbsp (22 g) cashew butter
2 tbsp (28 g) coconut oil
2 tbsp (30 ml) maple syrup
1 tsp vanilla extract
Pinch of salt
COCONUT POWDER
½ cup (38 g) dried coconut meat
FOR THE CUPCAKES
Stir the chia seeds into ¼ cup (60 ml) of the water and let them sit for 5 to 10 minutes so they puff up. Grind the oats and coconut into a fine powder, and set that aside in a bowl. Blend the dates with the remaining ½ cup (120 ml) water and carob powder until smooth. Mix this into the oat/coconut powder by hand, and then mix in the puffed-up chia mixture as well, until it’s all well combined and like a dense, slightly wet chocolate dough. If it’s too crumbly, add a little more water. Press it into the cupcake papers and keep them in the fridge until set (I let them sit overnight, covered with a cloth).
FOR THE BUTTERCREAM
Blend all of the buttercream ingredients until smooth. Refrigerate it overnight so it can develop those magical flavors.
FOR THE COCONUT POWDER
Grind the coconut meat into powder in a high-speed blender. Frost the cupcakes with the buttercream, then sprinkle them with your powdered coconut and enjoy!
VARIATIONS
Use buckwheat, almond, coconut or quinoa flour instead of rolled oats and/or coconut; use cocoa or cacao instead of carob.
*SEE PHOTO INSERT