Raw Double Chocolate Chip Cupcakes
-100g dates, pitted
-70g dried mulberries
-20g raw cacao powder
-20g raw cacao nibs
-Place all of the ingredients (except the raw cacao nibs), into your food processor, or blender, and blend together until it begins clumping together.
-Once it's formed a big soft dough ball, add in the cacao nibs, and fold them in well.
-Now scoop out about 3 tbsp worth of the mixture and place it into your cupcake tray lined with cupcake liners. Press it into the cupcake liner and smooth it out nicely. Do this until all the mixture is used.
-Place the whole cupcake tray into the freezer for 2-3 hours to firm up.
-Then take them out of the cupcake liners, serve and enjoy!