Chocolate cakes with nettle topping

Delicious and at the same time useful, these chocolate cakes with nettles topping will charge you with a lot of energy and will help you overcome the seasonal spring fatigue.

Necessary products for 12 Chocolate cakes with nettle topping:

For chocolate cakes:

• 1 cup of walnuts
• ½ cup of pumpkin seeds
• 8 dates without seeds
• 1 tbs coconut oil
• ¼ cup of raw cocoa powder
• 1 tbs cinnamon
• a pinch of sea salt

For nettle topping:

• 1 cup of coconut cream
• 2 tbs coconut oil
• 2 tbs maple syrup
• ½ lemon peel
• 1 tbs lemon juice
• 2 cups of nettle leaves

Method of Preparation:

Put the walnuts and pumpkin seeds in a blender. Add the dates, coconut oil, cocoa, cinnamon and sea salt and blend until the texture becomes homogeneous. Divide the mixture into 12 mini-muff formats. Put them for an hour in the refrigerator to tighten.

During this time, make melting with nettles. In the water bath melt the coconut oil. Move to the side and allow it to cool slightly. Remove the leaves of nettles from the handles and wash them. Boil water and steep nettle for 2 minutes. Rinse under cold water and drain well. Put in a blender with 1 tablespoon. lemon juice and blend to smoothness. Add the melted coconut oil, maple syrup, lemon peel and mix until the ingredients are mixed. Close in the bowl and collect for half an hour in the freezer. Do not worry if the mixture does not look homogeneous at this time. Stir well. With the tip of the knife, remove the cupcakes and smooth the edges if necessary.

Put the topping in the posh and decorate the cupcakes. Store in a refrigerator or freezer in an airtight container.