Enjoy these Chocolate Cupcakes on their own or with my Chocolate Avocado Cake Frosting, a recipe from my Superfoods for a Super You eCookbook!

Prep Time: 10 min.
Bake Time: 25-30 min.
Yield: 14 servings.


15 Dates, finally chopped
1¼ cup Tiger nut meal
½ cup Cocoa powder
2 Tbsp Chia seeds
1 tsp Baking soda
1 tsp Baking powder
½ tsp Sea salt
2 Egg whites
½ cup Unsweetened applesauce
¼ cup Low-fat buttermilk
3 Tbsp Honey
1 tsp Real vanilla
1 cup Steaming hot freshly brewed coffee



1.) Preheat oven to 350 degrees Fahrenheit.
2.) Place 14 cupcake liners in muffin tins and place tins on a baking sheet.
3.) In a food processor, pulse dates until they are finely chopped and start to come together in a ball. Set aside.
4.) In a large bowl, whisk together flour, cocoa powder, chia seeds, baking soda, baking powder and salt until thoroughly combined. Add egg whites, applesauce, buttermilk, honey, vanilla and reserved chopped dates. Whisk together until combined and dates are well distributed. Add hot coffee and carefully whisk until thoroughly combined. Batter will be thin.
5.) Fill cupcake liners three-quarters full with batter.
6.) Bake for 25 to 30 minutes or until a wooden toothpick inserted in center of one cupcake comes out mostly clean. Let stand five minutes then remove cupcakes to a wire rack to cool.