Cookies ‘N Cream Cupcake

Raw Cook­ies ‘N Cream Cup­cake
by shan­non­marie

2 cups nut flour*
¹⁄₂ cup cocoa pow­der
1÷4−1÷2 cup date paste
2–4 Tbsp. coconut milk
gen­er­ous driz­zles of agave nec­tar, to taste
¹⁄₂ tsp. vanilla
dash of sea salt
a batch of raw whipped icing
raw sand­wich cook­ies (see below)

*nut flour= a mix­ture  of finely ground nuts of your choice com­bined with left­over nut pulp from mak­ing your favorite nut milk; I like using finely ground almonds, mixed with a lit­tle hazel­nut and Brazil nut pulp.

In a large bowl, com­bine the nut flour , cocoa pow­der (use the raw cocoa pow­der if you can get it, which is not the same thing as just grind­ing up some cacao nibs) and sea salt. Stir with a whisk or use an elec­tric mixer.

Next, add about ¹⁄₄ cup of the date paste, 2 Tbsp. of the coconut milk (although any thick­ened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/​mix, pay­ing close atten­tion to the con­sis­tency of the bat­ter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/​mix to com­bine. The bat­ter should be moist, but not so damp that it requires “bak­ing” in a dehy­dra­tor (although you could if you desire).

Divide the bat­ter into sec­tions and form them into cup­cake shapes. Frost each cup­cake with a gen­er­ous dol­lop of raw icing mix with raw sand­wich cookie crumbs, and top with half a raw sand­wich cookie. Yum!

Click here for the Raw Sand­wich Cook­ies recipe by shan­non­marie.