Vegan Chocolate Caramel Coconut Cupcakes

Rich chocolate cupcakes stuffed with coconut caramel and topped with light whipped cream, chocolate, caramel, and more coconut. These vegan chocolate caramel coconut cupcakes are gluten free and naturally sweetened.

Cupcakes:
1 c almond flour
1 c coconut flour
1/2 c dark cocoa powder
1 flax egg – 1 tbsp ground flaxseed in a small bowl with 3 tbsp water, set in the fridge for 15 minutes
1 c date paste – I use 16 medjool dates blended with 1 c hot water then measure out 1 c paste
1 c unsweetened applesauce
2 c almond milk

Coconut Caramel filling:
1/2 c date paste – I use 8 medjool dates blended with 1/2 c hot water then measure out 1/2 c paste
1/2 c toasted, unsweetened shredded coconut
Whipped cream:
1 can coconut cream, chilled in the refrigerator – make sure it’s unsweetened!

View the full recipe at Beaming Banana →