Raw PB&J Cupcakes

Oooooooh yeh you know you love it!

Waste Free? YES

Strawberry Chia Jam:
1C frozen strawberries, thawed
2T Chia seeds
1T agave nectar

Blend strawberries then mix in rest of ingredients. Refrigerate until it firms up, approx 2-3 hours

PB&J Cupcakes:

Base:
1.5C rolled oats or quinoa flakes
1.5 C dates
1/2 C cocoa powder

Pulse ingredients in processor until they come together as a dough. Add water (1/2 C) if necessary, as it depends on how dry the dates are.
Press into muffin tins, leaving a thumbprint sized hole in the middle. Spoon tsp of the chia jam into the middle of each. Refrigerate to set

Peanut butter frosting:
120g peanut butter
1 T coconut oil
1tsp vanilla essence/powder
1T agave nectar, or more if you like it sweet
Place ingredients in a bowl over fresh boiled water and mix until smooth. Spread over tops of cupcakes and refrigerate to set

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