Inspired by www.rawdorable.blogspot.com, here is a yummy cupcake and a good way to use all that pumpkin in the fall!
We started by making a
Green Maple Frosting:
3/4 C Agave
1/4 C Pure Maple Syrup, Grade B
1/3 C Coconut Oil
dash of Sea Salt
Blend until smooth. Set in the freezer until you are ready to top the cupcakes, it will get thicker as it sets in the freezer.
For the Raw Pumpkin Cupcake
Pumpkin Date Puree
1 C Raw Pumpkin,cut off the skin and the gooey insides, and cut into chunks
Soak 1/2 C Medjool Dates, pitted, in 1 C warm water, I mushed them around until they were soft to cut down soaking time
1 T Pure Vanilla
Put all in a high powered blender and blend until it is smooth without any chunks. It looks like orange pudding.
Pour into a bowl and set aside.
3 C Almonds
1 C Walnuts
1 C Dried, shredded Coconut
1 tsp Pumpkin Pie spice (or more if you like)
4 Medjool Dates, pitted
1/4 tsp. Sea Salt
Add all to the blender and pulse or set on low until it is ground together but not sticky. It may be too much for the blender and you can do half at a time. Pour into a mixing bowl.
Stir in 1/2 C Pumpkin Date Puree until it is evenly distributed. Roll into balls and press into regular or mini cupcake holders.
Top with Frosting and sprinkle with Shredded Coconut and Cinnamon. Chill in the freezer until ready to eat.