Vegan Peanut Butter Cupcakes with Dark Chocolate Frosting

Soft, peanut butter cupcakes topped with rich, creamy dark chocolate frosting. These vegan peanut butter cupcakes with dark chocolate frosting combine the best two flavors in mini, personal cake form! Healthy, gluten free and naturally sweetened.

Peanut butter cupcakes:
1 1/4 c almond flour
1 1/4 c coconut flour
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 natural, unsweetened creamy peanut butter
2 c almond milk

Chocolate frosting:
2 cans chickpeas, drained
16 medjool dates
1/4 c cocoa powder
1 c almond milk

View the full recipe at Beaming Banana →