Makes 6 cupcakes

You will need silicone moulds or a muffin tray lined with muffin cases




  • 1 cup walnuts

  • 6 medjoul dates (pitted)

  • ¼ tsp Himalayan pink salt

  • ¼ cup cacao powder


Chocolate Filling

  • 1 cup cashews (soaked for minimum 6 hours)

  • ¼ cup cacao powder

  • 4 tbsp maple syrup

  • 1 tsp vanilla extract

  • ⅓ cup plant milk ( I used coconut)

  • 2 tbsp coconut oil (melted)

  • 2 tbsp peanut butter


Peanut Filling

  • 6 tbsp peanut butter


Coconut Cream Frosting

  • 1½ cups chilled canned coconut milk (use only the thick part from the top of the can)

  • 1 tbsp maple syrup

  • ½ tsp vanilla extract

  • 3 tbsp cacao powder

  • 2 tbsp peanut butter



  • 50g dark vegan chocolate (finely chopped)


Brownie Base

  1. Blend the walnuts in your food processor until they form a light crumb.

  2. Add the dates, cacao powder and salt and blend further until all the ingredients have broken down and the mixture forms a brownie dough consistency when pressed together with your fingers.

  3. Divide the dough into 6 parts and press into the base of your silicone moulds or muffin tray.

  4. Chill while you prepare the next layer.

Chocolate| Peanut Filling

  1. Add the cashews, cacao powder, maple syrup, vanilla extract and plant milk to a high speed blender or food processor and blitz until smooth and creamy without any lumps.

  2. Add the melted coconut oil and blend for another 30 seconds to combine the mixture.

  3. Add 1 tablespoon of peanut butter on top of each base.

  4. Add another 2 tbsp of peanut butter to a large bowl and gently fold in the chocolate mixture to give a marble effect.

  5. Divide the mixture on top of each base and sit in the fridge to set for a minimum of 6 hours (ideally overnight). Meanwhile prepare the coconut frosting as this also needs time to set in the fridge.

Coconut Cream Frosting

  1. Place the coconut milk, maple syrup, vanilla extract and cacao powder into a high speed blender of nutri-bullet. Blend until completely smooth.

  2. Transfer the cream to a large bowl and allow to set in the fridge  until thick (ideally overnight)

  3. Once the cream has set, remove from the fridge and whisk with a fork to break up any lumps.

  4. Gently fold in 2 tablespoons of peanut butter into the cream.

  5. Transfer the cream to a piping bag and pipe on top of each cup cake.


  1. Sprinkle dark chocolate on top of each cupcake.

  2. These cupcakes can be stored in the fridge in an airtight container and consumed in 5-7 days. You can also freeze them if you wish.

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