Cupcakes

1. Preheat oven to 325 degrees. Beat eggs until blended, then add almond butter, peppermint extract and vanilla extract and mix until well combined. In a separate bowl, mix together cocoa powder, coconut sugar, salt and baking soda. Add the dry ingredients to the wet and stir until very well combined. Line 8 muffin tins with baking cups and fill 3/4 of the way to the top with the batter. Bake for 30 – 35 minutes, or until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before removing from pan and frosting.

Frosting, Refined Sugar Free Version

1. Submerged the raw cashews completely in water, and soak for 1 – 2 hours. Drain very well, then add to a food processor with all remaining ingredients. Process for 3 – 4 minutes – you don’t simply want the ingredients to combine, but you want the nuts to release their oils and for the texture to get very creamy. Spoon into a piping bag or a sandwich bag with the corner snipped off and pipe in a swirled shape on top of cupcakes.

Frosting and Snow, Simple, Slightly Less Healthy Version

1. Submerged the raw cashews completely in water, and soak for 1 – 2 hours. Place the candy canes into a food processor and process until a fine powder forms; scoop out a few heaping teaspoons (this is the snow dust) and set aside. Drain the cashews and add to the food processor. Process for 3 – 4 minutes – you don’t simply want the ingredients to combine, but you want the nuts to release their oils and for the texture to get very creamy. Spoon into a piping bag or a sandwich bag with the corner snipped off and pipe in a swirled shape on top of cupcakes. Dust with candy cane snow and serve.
2. Makes 8 cupcakes. Store for 2 days at room temperature or up to 4 in the fridge.