Vegan Double Chocolate Cupcakes

Rich, chocolate cupcakes topped with a super fudgy chocolate frosting. These vegan double chocolate cupcakes are the ultimate decadent treat, but made with just a few healthy ingredients, gluten free, and fruit sweetened!

Cupcakes:
2 c whole grain gluten free rolled oats, ground into flour
1 c almond flour
1/2 c cocoa powder
1 flax egg – 1 tbsp ground flaxseed in a bowl with 3 tbsp water, set in the fridge for 15 minutes
1 c date paste – I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
1 c unsweetened applesauce
1 c almond milk

Frosting:
1 can chickpeas, drained and rinsed
10 medjool dates
2 tbsp cocoa powder
1/2 c almond milk

View the full recipe at Beaming Banana →