Yields: 2 dozen mini-cupcakes
Cake
1 cup raw, shelled, skinned nuts (such as almonds)
1/3 cup cacao powder
4 fresh dates, pitted
Filling
2 cup shredded coconut
1 cup dried cherries
6 fresh dates, pitted
¼ cup coconut cream
¼ tsp vanilla powder
Pinch of sea salt
Topping
3½ oz melted dark chocolate
Process nuts and cacao powder in a food processor until the nuts are finely ground and the mixture is fully combined. Slowly add the dates until the mixture sticks together.
Press the mixture into the bottom parts of a 24-cup mini muffin pan. Refrigerate while preparing the filling.
Process filling ingredients in a food processor until well combined. Spoon the filling onto the cupcake base in the muffin cups and then top with melted dark chocolate.
Place into the refrigerator to set, where it also stores well until served.
