- Almond flour150 Grams
- Gluten free flour (I use Doves)50 Grams
- Oranges and Zest2
- Raw cacao powder50 Grams
- Baking powder1 Teaspoons
- Bicarbonate of powder1.5 Teaspoons
- Salt1/4 Teaspoons
- Dates150 Grams
- Hot water125 Milliliters
- Olive oil150 Milliliters
- Honey100 Grams
- Tahini4 Tablespoons
- Honey3 Tablespoons
- Raw Cacao powder4 Tablespoons
- Vanilla essence1/4 Teaspoons
Pre-heat oven to 180 deg fan and line a muffin tray with large muffin cases.
(or a 9inch cake tin)
Mix together in a bowl the almond flour, gluten free flour, zest of two oranges, raw cacao powder, baking powder, bicarbonate of powder and salt. Make sure there are no lumps if there are put the mixed dry mixture through a sieve and push through with a back of a spoon.
In a pan add the dates, hot water and juice of one orange and bring to a simmer for 2-3 minutes. This is just so the dates soften.
Put the date mixture into a blender and blend until chunky paste.
In a separate bowl beat the egg with the olive oil and syrup.
Mix the date paste into the egg mixture.
Combine the dry and wet mixtures together.
Put into the muffin cases / tray and fill to about ½ cm from the top. Put into the oven for 20 minutes.
When ready take out of the oven and leave to cool for at least 30 minutes.
Make the icing by combining the tahini, juice of one orange, date syrup, raw cacao powder and vanilla essence. Make sure you sieve the raw cacao so there are no lumps.
Spread over the top of the cupcakes and garnish with a little orange zest or chopped nuts.