Double Chocolate Cupcakes With Buttercream Frosting
[Vegan, Gluten-Free]

To make the cupcakes:

1. Stir the chia seeds into 1/4 cup water and let them sit for 5-10 minutes so they puff up.
2. Grind the oats and coconut into a fine powder and set that aside in a bowl.
3. Blend the dates with 1/2 cup water and the carob powder until smooth, mix this into the oat/coconut powder by hand and then mix in the puffed up chia mixture as well, until it’s all well combined and like a dense, slightly wet chocolate dough. If it’s too crumbly, add a little more water.
4. Press into cupcake papers and let them sit in the fridge until set (I let them sit overnight, covered with a cloth).

To make the buttercream:

1. Blend all the ingredients until smooth. Refrigerate overnight so it can develop those magical flavors, then spread evenly into your crust.

To make the coconut powder:

1. Grind into powder in a high speed blender.
2. Frost with the buttercream, then sprinkle with your powdered coconut, and enjoy!