Makes 11-12 mini cacao vegan cupcakes (or 20 truffles if preferred). These are alkaline and incredibly healthy (as far as a delicious dessert goes!)

Ingredients for vegan cupcakes:

  • 250g of walnuts
  • 2 heaped tbsp cacao powder
  • half a tsp of cinnamon powder
  • 1/8 tsp of sea salt
  • 10 large pitted dates
  • 1 tsp of vanilla paste (or vanilla essence)


Ingredients for the chocolate frosting:

  • 1/4 cup honey (add or reduce depending on sweetness preference)
  • 2 ripe avocados
  • 1 tsp vanilla extract or paste
  • 1/4 cup raw cacao powder
  • Strawberries for decoration


  • Combine and blend together the walnuts, cacao powder, cinnamon and sea salt.
  • Process until ground (but not too fine) and then add dates and vanilla.
  • Continue blending….
  • Test and see if the cake mix is beginning to stick together when pressed, if not add a few more dates and a little splash of water then process again.
  • Spoon cake mix into small cupcake cases and arrange onto a plate.
  • DON’T bake these vegan cupcakes! All you need to do is place in the fridge for a minimum of 2 hours to chill and set and then hey presto you’re ready for the frosting to be applied!
  • Combine chocolate frosting ingredients in the following order: Honey, avocado, vanilla and cacao.

Almost there …

  • Blend on a high speed setting until mixture creamy and thick.
  • Add a tablespoon or two of water to your frosting to help it mix if required.
  • Spoon on the chocolate frosting over each cupcake
  • Decorate if you like. I used strawberries but any other berries are equally yummy!
  • Refrigerate until ready to serve and await shocked reaction when you tell people about the avocado ingredient!! (Dip fresh strawberries in any remaining chocolate frosting!)
Alkaline Vegan Cupcakes

This is the end result – delicious alkaline (and super healthy) cupcakes! Enjoy 🙂