Snickers Cupcakes

For the Snickers Cupcakes:

1. Mix dry ingredients (almond flour, Lakanto monkfruit sugar, cacao powder, baking soda, sea salt) together in a large bowl, set aside.
2. Mix wet ingredients (eggs or flax eggs, maple syrup, vanilla extract) in a medium size bowl then mix into dry with an electric mixer until smooth.
3. Use a cookie scoop to scoop the batter into 12 muffin cups and bake at 350°F for 18-22 minutes. Maybe need more or less, check with a toothpick.
4. Once finished, remove from the oven then let cool completely.

For the Peanut Butter Frosting:

1. Combine 1/2 cup powdered peanut butter, 1/4 cup honey, and 1/4 cup milk of choice. Mix until smooth.
2. If the frosting is not smooth enough, add 1 tablespoon more milk. If it's too liquidy, add 1 tablespoon more powdered peanut butter until desired consistency is reached.

Assembly:

Don’t forget the vegan date caramel sauce for the middle (recipe in my reels), and the crushed raw peanut for the top.