Chocolate Raspberry Maca Mini Cupcakes

These cupcakes are the perfect treat for your sweetheart! The chocolate and maca are two natural aphrodisiacs, while the raspberry frosting is rich in monounsaturated fats keeping your loving heart healthy and strong.

For the cupcakes:

• 1 Tbsp (15 mL) ground chia
• 1/4 cup (60 mL) warm water
• 1 ripe banana
• 2 Tbsp (25 mL) coconut oil
• 1/2 cup (125 mL) almond butter
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) almond milk
• 1/2 cup (125 mL) coconut sugar
• 1 cup (250 mL) brown rice flour
• 1/2 cup (125 mL) cooked quinoa
• 3 Tbsp (50 mL) maca powder
• 1/3 cup (75 mL) cocoa powder
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) non-aluminum baking soda
• 1/2 tsp (2 mL) salt
• chopped walnuts

For the raspberry-cashew frosting:

• 2 cups (500 mL) raw cashews
• 1/3 cup maple syrup
• 2 cups (500 mL) fresh raspberries
• 1 Tbsp coconut milk or almond milk
• 1 tsp vanilla extract

To make the cupcakes, preheat oven to 350°F (175°C).

Place ground chia in a small bowl. Add water and mix with a fork. Set aside for gel to form.

Mash banana in a large bowl, then add oil, nut butter, vanilla, and milk and stir to mix. Add the rest of the ingredients and mix until well incorporated.

Grease muffin tins with coconut oil. Drop in batter and bake 25 to 30 minutes, until a toothpick comes out clean.

To make the frosting, add all ingredients to a high-power blender and blend until thick and smooth using the blenders temper. Adjust milk as necessary so that mixture is thick enough to hold up as a frosting.

Add frosting to piping bag and frost mini cupcakes.

Serves 24