Raw Choccie Cupcakes

Choccie Cupcakes! (from thedailyraw.com)

1 cup walnuts, unsoaked
5 Medjool dates, unsoaked, pitted
1/8 cup unsweetened cocoa powder
1 teaspoon coconut oil, liquid form
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon sea salt

Process walnut and dates in a food processor until mixture sticks together.
Add sea salt, vanilla extract and almond extract.
Roll small eight balls out of the mixture and place each one in 1 ¼-inch baking cups.
Mold the sides of the baking cups around the balls and form into a cupcake shape.

COCONUT ICING
1 cup coconut pulp
½ cup agave nectar
¼ cup coconut water
½ teaspoon vanilla extract
dash of sea salt

PINK ICING
1 tablespoon coconut icing
¼ teaspoon beet juice

LIGHT GREEN ICING
1 tablespoon coconut icing
¼ teaspoon liquid chlorophyll

CHOCOLATE ICING
1 tablespoon coconut icing
½ teaspoon unsweetened cocoa powder
¼ teaspoon maple syrup¼ tablespoon unsweetened coconut flakes, for garnish

1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency. Add vanilla extract and sea salt.
2 . In three small bowls, place 1 tablespoon each of the coconut icing.
3. In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl, add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4. Pour the remaining coconut icing in a glass bowl and cover with plastic wrap.
5. Frost the cupcakes with the coconut icing