Vegan Allergy Friendly Cupcakes

Preheat the oven to 350 degrees

2/3 cups cacao powder

3 cups tiger nut flower

1 tsp pink salt

1 1/2 tsp baking soda

2 tbs baking powder

1 cups oat milk

2/3 cup sweet potatoes

1 tbs apple cider vinegar

3 cups tiger nut flower

1 cup coconut oil

dates that were in food processors

1 1/2 cupsDates

1 cups boiling water

• 1 1/2 cupsDates
• 1 cups boiling water

put Dates in the food processor or blender with boiling water and blend until smooth.

• 2/3 cups cacao powder
• 2 1/2 cups tiger nut flower
• 1 tsp pink salt
• tbs baking powder
• 1/2 tsp baking soda

mix with a fork until all clumps are out.

• 1 cups oat milk
• 2/3 cup sweet potatoes
• 1 tbs apple cider vinegar
• 3 cups tiger nut flower
• 1 cup coconut oil
• dates that were in food processors

mix all the wet indigence in the mixer with the dry ingredient.

• 1 1/2 cups of dates
• 1 cup boiled water

put both ingredients in the food processor or blender and blend until smooth.

• 1 1/2 cups blended dates
• 2 bars of chocolate
• 1/2 cup coconut cream

Put a glass bowl over a pot on the stove. Then put the chocolate in the bowl with coconut cream. When the chocolate is melted mix it with the dates. then you put the frosting in the fridge for about 15 minutes. then we wip in the food mixer.

then put the batter into a cupcake mold and bake until they seem done. Then you can put the frosting.