Mary-Ann's rich chocolate Cupcakes


·        1cup  dates (about 12)

·        1cup water

·        1/3cup cacao powder (contains caffeine) or carob powder

·        1tbsp baking powder

·        1tsp vanilla extract

·        Pinchof salt

·        1cup wholewheat, oat or gluten free flour

·        1/4cup plant milk



·        1cup dates (about 12)

·        1/2-2/3cup plant milk

·        1/2cup nut or seed butter (almond or peanut butter used)

·        1/4cup cacao powder or carob powder

·        Pinchof salt



1.     Preheat the oven to 180 degrees.

2.    Combine the dates and water in a highspeed blender. Blend on high until smooth.

3.    Add the rest of the ingredients. Blendon low speed briefly until just combined. DO NOT over blend.

4.    Divide the batter between 6 cupcaketins that have been lightly coated with oil.  Fill each so it is level withthe top of the pan.

5.    Smooth the tops with the back of aspoon.

6.    Bake for approximately 25 minutes .

7.    Remove from the oven. Cool for 10 minutes before removing from the pan. Cool completely before adding the frosting.

8.    For the frosting, combine all the ingredients in a high speed blender and blend until smooth and creamy. Start with 1/2 cup of milk and add more only as necessary to get it to blend, you want it as thick as possible.

9.    Best to add the frosting the next day for best results.

10. Top with cacao nibs or berries.