INGREDIENTS (10-12 cupcakes)
Wet Ingredients
· 1 cup pitted Medjool dates (about 12)
· ½ - ¾ cup water
· 1 large ripe banana, mashed (≈ ¾ cup)
· ¾ cup coconut milk (or any non-dairy milk)
· 1 tsp vanilla extract
Dry Ingredients
· 1 cup oat flour
· ¼ cup cacao powder (or cocoa powder)
· 1 Tbsp baking powder
· Pinch of salt
Chocolate Yogurt Frosting
· ½ cup olive oil, melted
· 3 tbsp agave syrup
· ½ cup cocoa powder (dark cocoa works great)
· 1 cup yogurt (Greek-style or thick plain yogurt; dairy-free works too)
· Pinch of salt (optional, enhances chocolate)
· ½ tsp vanilla extract
INSTRUCTIONS
Bake the Cupcakes
1. Preheat Oven:
Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. Blend Dates:
Blend dates + water until completely smooth.
3. Mix Wet Base:
In a large bowl, combine:
o date mixture
o mashed banana
o coconut milk
o vanilla extract
4. Mix Dry Ingredients:
In another bowl, whisk together:
o oat flour
o cacao powder
o baking powder
o salt
5. Combine:
Add dry ingredients to wet.
Whisk just until combined — do not overmix.
6.
Bake:
Fill liners 2/3 full.
Bake 25 minutes or until a toothpick comes out clean.
7. Cool Completely:
Move cupcakes to a wire rack and let them cool fully before frosting.
Make the Chocolate Yogurt Frosting
1. In a bowl, whisk together:
o olive oil
o agave syrup
o cocoa powder
2. Add:
o yogurt
o pinch of salt
o vanilla extract
3. Whisk until smooth, glossy, and creamy.
4. Chill for 10–15 minutes so it thickens to a spreadable consistency.
3. Assemble
· Once cupcakes are completely cooled, spread or pipe the frosting on top.
· Add crushed Naturalvert granola on top for crunch and enjoy