Chocolate Cupcakes

Ingredients (Muffins):
2 ripe bananas
1 tbsp almond butter
3 tbsp coconut oil (melted)
3 chia eggs (3 tbsp chia seeds, 10 tbsp almond milk)
1/2 cup almond milk
1 cup roasted ground almonds
1 1/4 cup oat flour
1/3 cup slivered/crushed almonds
1 tbsp tapioca starch
2 tsp baking powder
1/2 cup almond pulp (leftovers from
almond milk made with Almond Cow)

Ingredients (Frosting):
100 g unsweetened chocolate
3 pitted medjool dates (soaked in hot water for 10 minutes)
1 cup of full-fat coconut milk (unsweetened)
4 tsp coconut oil

Method:
Prepare a muffin pan with paper cups and preheat oven to 350F.

In a medium sized bowl mix all dry ingredients. In a separate bowl mash the bananas and add the rest of the wet ingredients. Whisk well and add to the dry ingredients until fully combined. Spoon batter evenly (3/4) into the muffin cups and bake in oven for about 25-30 minutes. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.

For the chocolate frosting heat coconut milk in a small pot over low heat.  Add soaked dates and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot. Turn off heat and add the chocolate (in pieces) into the coconut milk. Wait a couple minutes and then stir well until chocolate is fully dissolved. Pour chocolate coconut milk into a medium bowl and let sit in the refrigerator for about 10-20 minutes until chocolate mixture has thickened up. Transfer the mixture into a piping bag and frost the muffins with it. Enjoy immediately or store in fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.