The problem with becoming an adult is that at times we feel as if we’re ready to take on the world and nothing, much to our distress, seems to be happening, and then other times, as if overnight, a thousand things begin happening at once and we found ourselves hiding beneath our Ikea bed covers, wishing we were five again and the only thing we have to worry about is which cheese string to bring to school and which teddy-bear to spend the night with. It’s my final semester of university and I definitely wish I were still in my onesie sipping on a juice box. If I neglect this blog, it’s only because I have a bazillion other things to do, not because I’ve given up on blogging. The only thing that seems to help calm me down, most appropriately, is good ol’ chocolate – and lots of it. Although my taste in chocolate has evolved from loving Hershey style cookies & creme to relishing 80% Valhrona, when I’m anxious, the velvety stuff is still my ultimate pacifier, helping my worries dissapear and my thoughts turn to mush. What wine is to the typical college student dark chocolate is to me. Without it, well, I’m a blubbery neurotic mess.
These, shall we call them, “cupcakes” are an absolutely delicious and fuss-free way to get your chocolate fix in minimum time with maximum nutrients. They look, taste and smell decadent but are really very simple, comprised mainly of nuts, dates, avocado, honey and coffee beans. If you replaced the honey with agave and didn’t toast the nuts, they would be completely vegan and raw, but seeing as I love the taste of toasted hazelnuts as well as the traditional south American combination of avocado and honey, I personally wouldn’t change a thing.
They are denser than the treats we all grew up with, but these cupcakes are just as rich and sweet, without the insulin rush of refined sugar. They are perfect for dessert, as a pre-exercise snack or even for breakfast with a tall glass of almond milk. The absolute best thing about these nut and date wonders however, (if you’re not hooked on the idea of chocolate bliss yet), is that they taste just like nutella! So if you’re anything like me, go ahead and eat some chocolate. You deserve it, worry-pants. Hakuna Matata, ok?
1/2 cup hazelnuts (toasted)
1/2 cup walnuts (untoasted)
1 cup dates, pitted
1/4 cup cocoa powder (or cacao powder)
4 tbsp melted coconut oil
4 tbsp honey
For the chocolate avocado mousse/frosting:
3 tbsp honey
4 tbsp cocoa powder
2 tsp vanilla extract
pinch of salt
2 tbsp dark rum (or espresso)
optional coffee beans for decoration
1. Toast hazelnuts and put into food processor with next five ingredients.
2. Pulse until mixture sticks together and looks like brownie batter.
3. Press equal spoonfuls of cupcake mixture into a standard 12 cup cupcake tin lined with coconut oil.
4. In same processor, mix avocado, cocoa, salt, honey, vanilla and rum until smooth and creamy like chocolate mousse.
5. Top the cupcakes with the mousse and put cupcakes into fridge to set.
6. Decorate with coffee beans and enjoy!