Ingredients:

Cupcake Crust:

• 2 cups pecans
• 2 tbsp coconut oil (melted)
• 1/4 cup raw cacao powder
• 1/4 cup pure maple syrup
• 1/8 tsp fine sea salt

Cupcake Filling:

• 2 cups cashews 
• 1 cup peeled & diced zucchini
• 1/2 cup raw cacao powder
• 1/2 cup pure maple syrup
• 1 tbsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 cup coconut oil (melted)

Directions:

1. Line 18 muffin cups with papers
2. Starting with the crust, in a food processor, grind the pecans into a fine meal.
3. Add in the remainder of the crust ingredients (coconut oil, cacao, maple syrup and sea salt) and blend until smooth.
4. Pour the crust mixture into the muffin cups evenly and place in the freezer to set for 15 minutes
5. In the food processor, grind your cashews until a fine meal.
6. Add in the remainder of the filling ingredients (zucchini, cacao, maple syrup, vanilla extract, sea salt and coconut oil), blending until smooth.
7. Pour the filling into the muffin cups and let them sit for 8 hours in the freezer (I like to leave mine overnight).
8. Serve them shortly after removing from the freezer- they can get melty if left out too long.

Macros per cupcake (makes 18): 250 calories- 16.7g carb, 19g fat, 4.2g protein, 2.7g fiber