German Chocolate Cupcake

Ger­man Choco­late Cup­cake
by shan­non­marie

• 2 cups nut flour (a mix­ture of ground nuts and wet-​​pulp or pulp-​​flour)
• ¹⁄₂ cup cacao 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
• coconut frost­ing, a.k.a. my Samoraw fill­ing – see recipe below
• chopped pecans for gar­nish

In a large bowl, com­bine the nut flour, cacao pow­der, 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 the coconut frosting/​Samoraw fill­ing. Gar­nish with chopped pecans. Share them with some­one spe­cial.

Coconut Frost­ing

1 ¹⁄₂ cups soft pit­ted dates, soaked
soak­ing liq­uid from dates
1 Tbsp. grade B maple syrup
2 Tbsp. raw almond but­ter (use pecan but­ter for the cup­cake frost­ing, if you can get it)
1 tsp. vanilla
dash of sea salt
1 cup coconut flakes, divided

Purée dates in a food proces­sor, adding soak­ing liq­uid as needed, to cre­ate a paste.

Add maple syrup, almond but­ter, vanilla and sea salt, and process until smooth.

Add ½ cup coconut, and process to com­bine.

Mix the other ½ cup coconut in by hand.

View the recipe on Raw­dorable.