COCOA COFFEE CUPCAKE

These scrumptious cupcakes are completely plant-based. Whether you're vegan or not, you're going to love this guilt-free, delicious treat, better than any store-bought cupcake.

INGREDIENTS FOR COFFEE ICING

1 1/2 cups - raw cashews

1/4 cup - coconut milk

1/4 cup & 2 tbsp - cold brew (regular or decaf coffee will work too)

1/4cup - date paste (see recipe...I promise it's easy)

1/4 cup - coconut oil (melted)

1 tsp - vanilla extract

pinch of salt

cinnamon to garnish

INSTRUCTIONS

1. Place cashews in cold water and soak overnight to soften. (If you don't have time for this step, simply boil cashews for 10 minutes and drain) . Once soaked, drain the cashews and put them in a blender along with all of the other ingredients: coconut milk, cold brew, date paste, coconut oil, vanilla extract, and salt. (Do not add the cinnamon)

2. Once ingredients are blended to a smooth texture, store in an airtight container and refrigerate for at least one hour.

INGREDIENTS FOR CUPCAKE

1 1/4 cups - AP flour

2/4 cup - cocoa powder

1/2 cup - granulated sugar (I use the Domino brand)

1 tsp - baking soda

1/2 tsp - salt

1 cup - almond milk (highly recommend Elmhurst brand)

1/3 cup - coconut oil (melted)

2 tsp - vanilla extract

1 tbsp - apple cider vinegar

1 tbsp - lemon juice

8 - raw unsalted almonds (for chocolate-covered almond topper)

1/3 cup - semi-sweet chocolate chips ( Enjoy Life brand)

1 tsp - coconut oil ( for chocolate-covered almonds)

INSTRUCTIONS

1. Let's get your chocolate-covered almonds out of the way!... Set up a 'boiler ': a bowl on top of a pot of boiling water. Place chocolate chips and coconut oil in bowl and stir until melted and smooth. Place all 8 almonds in the melted chocolate and cover thoroughly. Remove and set on a plate covered with parchment paper, and place in the fridge until chocolate has firmed.

2. Now the cupcakes... preheat oven to 350 degrees. Spray the tops of 8 cupcake holes of a muffin pan and put liners in.

3. Melt the coconut oil, then set aside to cool.

4. In a small bowl, mix milk, apple cider vinegar, and lemon juice and let curdle for 5 minutes

5. In a large bowl, sift flour, cocoa powder, sugar, baking soda, and salt.

6. To the "dry" bowl, add milk mixture, melted coconut oil, and vanilla extract

7. Mix with a whisk until just beginning to combine, then use a spatula to fold into itself. Don't over mix; small lumps are fine.

8. Using a large ice cream scoop, fill the lined cupcake holes

9. Place into the preheated oven for 20 minutes. With a pick or knife, check to see if it's done (pick or knife should come out clean).

10. Let cool for at least an hour before icing.

11. Once cooled, use the large ice cream scoop and pastry spatula to top and design your coffee icing. Top with one chocolate-covered almond each and a light dash of cinnamon

12. FINALLY!...eat...enjoy