Step 1

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 2

Place ground roasted almonds, ground rolled oats, cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.

Step 3

Once it’s all combined and the mixture is nice and sticky, spread the mixture into 6-7 small cylinder silicone molds (5 cm diameter, 5 cm in height) and press down firmly to form the base.

Step 4

Blend cashews, coconut cream, agave syrup, vanilla powder, and lemon juice in the high-speed blender until the mixture becomes creamy.

Step 5

Add in shredded coconut and blend again shortly until all is well combined.

Step 6

Gently stir in finely chopped dark chocolate.

Step 7

Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (the filling can be a bit warm after blending. If so, place it in the fridge for 10-15 minutes). Also, it's best if you put finely chopped chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won't melt.

Step 8

Using a spoon, layer the stracciatella cream on top of the crunchy base – fill each cupcake hole fully, and smooth out the top.

Step 9

Place the cupcakes in the freezer to set for at least 4-5 hours.

Step 10

Drizzle the cake with melted chocolate and top with fresh or frozen blueberries.

Step 11

Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Step 12

Makes 6-7 cupcakes