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Mini Chocolate Cupcakes [Vegan]

These invigorating "no bake" treats include several forms of cacao (raw chocolate!) for serious chocolate lovers. The secret of the divine richness of the chocolate frosting is heavenly raw cacao paste. This paste is made from raw cacao beans – the real-deal source of all chocolate – which are ground into a peanut-butter-like blend that remains hard at room temperature, and dramatically melts into a silky-smooth rich chocolate river when heated. Alternatively, you can use melted unsweetened baker’s chocolate in place of cacao paste, but the raw cacao form is undoubtedly superior – in both flavor and antioxidants.

Mini Chocolate Cupcakes [Vegan]

This Recipe is :

Dairy FreeVegan


For the cupcake

  • 1 cup walnuts
  • 1 cup + 2 tablespoon raisins
  • 2 tablespoons agave nectar
  • 1 tablespoon cacao butter, melted (or use coconut oil)
  • 2½ tablespoon cacao powder
  • 1 cup almond flour
  • 1 cup coconut flour
  • pinch sea salt

For the frosting

  • ½ cup mashed avocado
  • 3 tablespoons cacao paste melted (or use bakers chocolate)
  • 2 tablespoons cacao powder
  • ¼ cup agave nectar

For the sprinkles

  • ¼ cup cacao nibs


To make the cupcakes

  1. Combine the walnuts, raisins, agave nectar and cacao butter (or coconut oil) in a food processor and puree.
  2. Transfer to a large bowl and add in the almond flour, coconut flour, cacao powder and sea salt, kneading together to combine thoroughly and forming a compact dough. (If dough is too dry, add a tablespoon or two of water. If it is too wet, adjust with extra almond flour.)

To make the frosting

  1. Combine all frosting ingredients in a blender and puree until smooth.

To assemble

  1. Use a mini muffin tin, and tuck a layer of saran wrap into a cup to use as a mold.
  2. Spoon in some of the cupcake dough and press firmly into the cup to form desired cupcake shape.
  3. Use the saran-wrap to remove the packed cake from the muffin tin, then peel away plastic.
  4. Frost the cupcake liberally with frosting and sprinkle with cacao nibs.
  5. Repeat for remaining cupcakes.


ChocolateChocolate Cupcake




Julie Morris is a Los Angeles-based natural food chef and author of Superfood Cuisine: Cooking with Nature’s Most Amazing Foods. An active advocate for whole, plant-based foods and superfoods for optimal health, Julie has worked within the natural food industry for close to a decade as a recipe developer, writer, cooking show host, and is currently the executive chef at Navitas Naturals. Learn more at JulieMorris.net.



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One comment on “Mini Chocolate Cupcakes [Vegan]”

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4 Years Ago

What a delicious recipe! I love cupcakes, especially chocolate cupcakes and yours looks awesome!


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