1 cup walnut
1 cup plus 2 tbsp raisins
2 tbsp agave nectar
1 tbsp cacao butter, melted
2 1/2 tbsp cacao butter
1 cup almond flour
1 cup coconut flour
pinch of sea salt
1/4 cup cocao nibs
1/2 cup mashed avocado
3 tbsp cacao paste, melted
2 tbsp cacao powder
1/4 cup agave nectar

Combine the walnuts, raisins, agave nectar and cacao butter (or coconut oil) in a food processor and purée. Transfer to a large bowl and add in the almond flour, coconut flour, cacao powder and sea salt, kneading together to combine thoroughly and forming a compact dough. (If dough is too dry, add a tablespoon or two of water. If it is too wet, adjust with extra almond flour.)

Use a mini muffin tin, and tuck a layer of saran wrap into a cup to use as a mold. Spoon in some of the cupcake dough and press firmly into the cup to form desired cupcake shape. Use the saran-wrap to remove the packed cake from the muffin tin, then peel away plastic. Frost the cupcake liberally with frosting and sprinkle with cacao nibs. Repeat for remaining cupcakes.

Combine all frosting ingredients in a blender and purée until smooth.