Rich chocolate cupcakes topped with a light, tart raspberry whipped cream. These vegan dark chocolate raspberry cupcakes are the perfect Valentine’s day treat – they’re gluten free and sweetened naturally!
Dark Chocolate Cupcakes:
1 c almond flour
1 c coconut flour
1/2 c cocoa powder
1 flax egg – 1 tbsp ground flax in a bowl with 3 tbsp of water 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 cup
1 c unsweetened applesauce
2 c almond milk
Raspberry Whipped Cream:
2 cans coconut cream – make sure it’s unsweetened!
1/2 c raspberries
1 tbsp stevia – optional, for sweetness