Halloween Cupcake Cats With Chocolate Avocado Frosting
[Vegan, Gluten-Free]

To Make the Candy Corn:

1. Mix the first three ingredients together in a bowl until it becomes a crumbly dough.
2. Transfer into a plastic bag and roll around into a smooth ball. Remove from the bag and separate into three parts.
3. Add some turmeric to one third, and carrot juice into another. Massage each, one at a time, until uniform, adding as much as needed. Make sure to do one color at a time and wash your hands in between handling to prevent mixing.
4. If the butter starts to become to liquid, set in fridge for 2-4 minutes to set for handling.
5. Roll balls into skinny strips—the skinnier the strips, the smaller the candy corn. Press together side by side. Set back in the fridge to stiffen if needed. Cut into triangles.
6. Store in the refrigerator as these melt easily.

To Make the Sandwich Cookie:

1. Combine dry cookie ingredients (oat flour, cocoa powder, salt, and baking soda) and stir.
2. In a high speed blender or food processor, combine all liquid cookie ingredients (1 teaspoon vanilla extract, coconut oil, dates) until uniform.
3. Mix wet into dry to form the dough. Refrigerate for 30 minutes.
4. Preheat oven to 350º F.
5. Roll out dough 1/2-inch thick and cut circles using a 1 1/2-inch diameter glass.
6. Bake for 10 minutes, and cool completely on tray before filling.

To Make Sandwich Cookie Filling:

1. Meanwhile, blend all of the filling ingredients in a small food processor until smooth.
2. Spread 1 teaspoon filling between two cooled cookies. You can then, if you would like, place them into the fridge for 10 minutes so filling firms up a bit.
3. Store in the fridge, but allow it to sit at room temperature for 8-10 minutes to soften up before consuming.

To Make the Raw Avocado Frosting:

1. Place all ingredients into a high speed blender and run until smooth.
2. Adjust sweetness as needed.

To Make the Cupcakes:

1. Preheat the oven to 350°F and line a cupcake pan with baking cups.
2. Sift and mix all the dry ingredients together into a large bowl. Set aside.
3. Whisk all of the wet ingredients together, then pour into the dry ingredients, mixing until smooth.
4. Spoon the batter into prepared cupcake pan, about two thirds full for each.
5. Bake for 22-24 minutes or until the cupcake slowly springs back when pressed with a finger.
6. Be sure to completely cool before frosting.

To Assemble:

1. Decorate the cookies prior to placing onto the cupcakes. To decorate, use frosting to stick the ingredients. The dates are the whiskers, the goji berries the nose, dried mango and cacao nibs the eyes, and candy corn as the ears.
2. Remove the baking cups from the cupcake (optional), top with frosting (once cooled), then add the completed cookie cat on top
3. Store in a cool spot if not serving immediately.