You'll need for about 8-10 cupcakes:
For the cakes:
150 gr cashews
100 gr pitted dates
50 gr dried grated coconut
75 gr coconut oil, melted (if you want it to be completely raw, make sure not to heat over 40°C)
For the icing (or frosting, if you're American):
50 gr soaked dates (if you're out of time and/or not too fussy about everything being raw, you can also boil them for a few minutes. I Always make sure to let the water cook off so I don't throw the nutrients in the sink with the water when I drain them)
100 gr cashew paste (or, if you have a powerful blender like a Vitamix, which I sadly don't, you can just use cashews. Without the blender paste works best as it's already smooth!)
100 gr rice cream (or other cream, of course. I use the one from Provamel.)
25 gr honey
heaped tbsp coconut oil
vanilla extract or vanilla pod (NOT vanilla essence, that is a chemical substance)
raw cocoa to taste. I use about 2 table spoons.
Throw all the ingredients for the cake in a blender. It doesn't have to be smooth, it's great when there's some crunch to it! Then put the mixture in your cupcake shapes, fill 2/3 of the way and press down. Of course you can also just use a normal cake dish and make a cake that you'll cut later.
Then throw all the ingredients for the icing in the same blender. Blend until smooth and then spread the mixture over the cakes. Put in the fridge for a couple of hours so they set, if you can wait that long! Enjoy!
This recipe will also work with other nuts. I'm best with cashews, allergy wise, and their taste is quite neutral. But almonds or hazelnuts or a combination will work just as well, depending on your taste.
I also quite happily freeze these, if you want to make a batch and enjoy the occasional one!