No bake chocolate cupcakes make the perfect healthy indulgence for Valentine’s Day. They’re simple and easy to make with super rich chocolate icing.

Vegan no bake chocolate cupcakes

This time last year I could hardly tell you my own name having given birth to Mr Ollie just two weeks earlier, but this year, I’m a little bit more prepared for the most romantic day of the year.

Actually, I’m not all that into Valentine’s Day. Will and I decided years ago that instead of spending money on overpriced gifts, we’d just exchange cheesy cards. I don’t really like giving into the commercialism of the whole thing (yes I’m one of those people).

Using it as an excuse to eat chocolate? Oh I have no issues with that. None whatsoever. This year I’ve healthified (is that a word?) the humble little chocolate cake into a no bake chocolate cupcake. It is super simple with just 3 ingredients in the ‘cake’ and 4 in the icing.

I even think I could get these past Will. Yes he’d know they weren’t regular cupcakes but they’re not too ‘healthy’ tasting. They’re actually super rich, dense and almost fudge-like in consistency with thick, stick-to-your teeth, chocolate icing.

I don’t think I’m alone on my attitude towards Valentine’s Day – overpriced gifts, no, homemade chocolate, yes. What do you think? Personally, I think you should make these and give your love a cheesy card. Valentine’s sorted. Enjoy!

ps I have a whole board full of healthy Valentine’s Day recipes over on Pinterest.

pps and for the chocolate lovers… chocolate mud cake recipe.

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Vegan no-bake chocolate cupcakes

Yield: 12

Prep Time: 30 minutes

Total Time: 30 minutes

Print

Ingredients

Cakes

• 1 cup almonds
• ¼ cup pitted dates
• 2 tbsp raw cacao

Icing

• 1 banana
• 1 avocado
• ½ cup raw cacao
• pinch of sea salt

Instructions

1. Place the almonds in the bowl of a food processor and process until fine.
2. Add the dates and cacao, and process until the mixture comes together.
3. Divide between a 12-hole silicone cupcake mould and press the mixture firmly into each hole.
4. Refrigerate to set.
5. Make the icing by processing all the ingredients in a food processor until smooth (you may need to scrape the sides down a few times).
6. Pipe the icing onto the cupcakes and refrigerate until serving.