Mexican Chocolate Spiced Cupcakes

prep time: 10 minutes | bake time: 30 minutes | makes 12

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cupcake batter

1 1/2 cups cooked beets (I used frozen beets that were defrosted)

4 tbsp melted coconut oil

8oz pitted dates

1 tbsp vanilla

1 tsp tamari (gluten-free soy sauce)

3 tbsp cocoa powder

1/4 cup Wellmade restorative balance,

1 tsp cinnamon

1/8 tsp cayenne pepper

1/2 tsp himalayan sea salt

1/2 tsp baking soda

3 eggs

frosting

4oz 70% cocoa bittersweet baking chocolate, cut into pieces

4 tbsp coconut oil

2 tbsp maple syrup if you like things sweeter (optional)

1/2 cup almond butter

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preheat oven to 350. line a muffin pan with 12 cupcake papers.

In the bowl of a food processor combine the beets, coconut oil and dates and process until smooth. Add the remaining cupcake ingredients and continue to blend until well combined and smooth.

Fill each cupcake paper about 3/4 of the way full. Bake for 30 minutes or until firm and baked through.

Cool cupcakes on a wire rack.

To make the frosting:

Melt the bittersweet chocolate and coconut oil over med-low heat stirring until melted. add maple syrup if using. Transfer to a medium size mixing bowl and cool. Add almond butter and beat with an electric mixer until combine. Place in the freezer for about 10 minutes (watch closely! You want it to start to firm up but not freeze!)

When the frosting mixture is starting to firm up, use mixer to whip frosting until light and fluffy (this should not take long). Immediately frost the cooled cupcakes (make sure they are all the way cool or frosting will melt).

Store cupcake in the refrigerator if not serving right away. allow cupcakes to sit out for 1 hour at room temperature before serving to allow the frosting to soften some.