I am so excited to share the newest no-bake sensation to come out of our kitchen. These cupcakes are so easy, packed with protein, and most importantly taste decadently delicious! I’d even be willing to bet you have all of these ingredients in your pantry. Let’s go!

Getting enough protein as a vegan is doable, but it takes a bit of work. And while we tend to think of protein in terms of savory dishes…I tend to think (nonstop) about dessert 😅. Here’s a double-duty, double chocolate delight to nail both sweet tooth and protein power for the day:

for the cupcakes:

• 1 1/4 cup pitted dates
• 1/4 cup cocoa powder
• 1/2 cup chocolate protein powder (we used this one)
• 1 large avocado
• 1/2 cup runny almond butter
• 1 T. vanilla
• 1 t. salt

for the frosting:

• 1 package of vegan date sweetened chocolate chips (we used the Just Date brand)
• 1 T. coconut oil
• 2 scoops of chocolate protein
• 1/3 cup maple syrup
• 1 t. vanilla
• 1 t. sea salt

In your food processor (I use and love this workhorse!) start by adding all of the cupcake ingredients to the base. With your dates, make sure you not only pit them, but discard that little nub at the end as well, otherwise you’ll have an unpleasant bite and won’t be back for seconds 😅. Scrape the sides and blend again until you have it all clumped (but well-blended) together. The mixture should be firm, and easy to scoop into your cupcake tin. Fill each of your 12 cupcake holes, then tamp down the top and pop in the freezer.

While your cupcakes are starting to freeze, rinse out your food processor and get started on the frosting. If you need more liquid, add a bit of vegan milk 1 teaspoon at a time or add a touch more maple syrup. This frosting is next level, and I prefer it 10x to every store-bought jar of frosting I’ve tried (I hope you’ll feel the same!). Plus this one is made with good for you, pronounceable ingredients that help, not hurt 🤩.

Don’t worry if your cupcakes haven’t yet frozen, you can frost them, and pop right back in the freezer to store until you’re ready to eat them. I like to top with a sprinkle of sea salt to enhance all of the chocolate goodness. When it’s time for dessert, take them out for a few minutes to soften and E N J O Y!