Ingredients

Ingredients (To make 10 cupcakes or 1 small cake)
100g Ground almonds
45g Cocoa powder
5g Baking soda
5g Gluten free baking powder
3 Eggs
140g Maple syrup
200g Almond milk
200g Pitted dates
50g Grated courgette
200g Olive oil
150g Dark Chocolate
Ingredients – Chocolate, avocado and date icing
2 Avocados
250g Dates
15g Cocoa powder
60g Maple syrup
350g Almond milk
A pinch of salt
400g Melted dark chocolate

Method

Sieve all of the dry ingredients together. Whisk the eggs and add the maple syrup. Blend the almond milk, dates, grated courgettes and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Preheat the oven to 160°C. Pour the mixture into a lined tin. Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.
Chocolate, avocado and date icing:
Blend everything (except the dark chocolate) in a food processor. Add the dark chocolate carefully whilst blending. Decorate as you please

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