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Diamond Dallas Page
Diamond Dallas Pages’ tagline is DDP Yoga “ain’t your mama’s yoga.”
Visit www.diamonddallaspage.com for more.
DDP’s Almond Joy Cupcakes
Rich, sweet AND nutritious … This recipe is sure to win the hearts of adults and kids alike!
This dessert recipe is organic, gluten-free, dairy-free and raw … so everything is natural
AND delicious! Remember; for storage to keep refrigerated and enjoy every bite!
Ingredients (crust)
1 cup of GF oats
1 cup of pitted medjool dates
½ teaspoon of vanilla extract
½ teaspoon of cinnamon
Ingredients (CHOCOLATE LAYER)
6 tablespoons raw cacao powder
6 tablespoons of melted
organic extra-virgin coconut oil
2 tablespoons liquid stevia sweetener
(I prefer SweetLeaf Sweet Drops;
vanilla creme flavored)
Ingredients (COCONUT CREME LAYER)
1 cup raw cashews
½ cup almond milk OR coconut milk
¼ cup organic extra-virgin coconut oil
1 tablespoon liquid stevia sweetener
(I prefer SweetLeaf Sweet Drops;
vanilla creme flavored)
¼ raw coconut shavings
6 raw almonds
DIRECTIONS (CRUST)
Grind the oats into a powder in your food processor. Add the rest of the
ingredients and process until the mixture sticks together. Firmly press into
cupcake tins and refrigerate.
DIRECTIONS (CHOCOLATE)
Mix all the ingredients together until smooth. Pour only half of the chocolate
mixture into the bottom of each crust and then refrigerate until firm, roughly
20 minutes. Put aside remaining chocolate and keep at room temperature so
as not to harden.
DIRECTIONS (COCONUT CREME LAYER)
Process all the ingredients, except coconut shavings and almonds, until
smooth and thick. Fold in coconut shavings. Spread mixture on top of
chocolate layer. Place an almond on top of each cupcake. Place back in the
refrigerator again until FIRM, roughly 1 hour.
DIRECTIONS (TOP CHOCOLATE LAYER)
Spread remaining chocolate on top of coconut creme layer. Put back in the
refrigerator for the final time, roughly 1 hour.
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