Ingredients
1 cup almond flour
1/2 cup medjool dates, pitted
1/4 cup raw cacao powder
1/4 cup brewed coffee, cooled
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1/2 cup nuts for topping
Instructions
- In a food processor, blend almond flour and dates until crumbly.
- Add cacao powder, coffee, coconut oil, vanilla, and salt. Blend until smooth.
- Pour the mixture into cupcake liners.
- Top each cupcake with nuts of your choice.
- Freeze for at least 2 hours before serving.
Notes
Chocolate Hazelnut: Add 2 tablespoons of hazelnut butter to the mixture.
Mocha Almond: Mix in 1 tablespoon of instant espresso powder for extra coffee kick.
Coconut Delight: Sprinkle shredded coconut on top instead of nuts.
Maple Pecan: Drizzle a small amount of maple syrup over the frozen cupcakes and top with pecans.
Orange Chocolate: Add 1 teaspoon of orange zest to the batter for a citrus twist.
Spiced Coffee: Add a pinch of cinnamon or cardamom for a warming flavor.
Berry Topped: Top with freeze-dried raspberries or blueberries for a fruity contrast.
Serve directly from the freezer or allow 5–10 minutes at room temperature for softer bites.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Raw
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
