1- Alright, let’s get hands-on with making these hazelnut vegan cupcakes! Start by preheating your oven to 350°F and lining a muffin tin with baking cups to set the stage. Mix the ground flax seeds with water and let it sit for 10 minutes to create a simple egg substitute. In one bowl, combine the almond flour, arrowroot flour, baking powder, salt, and baking soda for your dry mix.

2- Next, in another bowl, whisk together the almond butter, maple syrup, coconut milk, vanilla extract, and that flaxseed mixture for the wet ingredients. Gently fold the dry ingredients into the wet ones, then stir in the chopped hazelnuts to add that perfect crunch. Spoon the batter into the muffin cups and bake for 10-15 minutes, until a toothpick comes out clean keep an eye on them so they don’t overbake.

3- For the frosting, just process all the frosting ingredients in a food processor until smooth and creamy. To make the truffles, heat the coconut milk until it’s almost boiling, pour it over the chopped chocolate, and stir until melted. Add the maple syrup and coconut oil, mixing until smooth; if it separates, add a bit more coconut oil and gently reheat. Refrigerate the mixture until it sets, then shape into balls, optionally wrapping around a whole hazelnut, and roll in chopped hazelnuts for coating.

4- Once your cupcakes are cooled, pipe on the frosting and top each with a truffle for a show-stopping finish. This whole process takes about 30 minutes to prep and 20 minutes to cook, totaling around 50 minutes, so it’s a quick win for any day. Pro tip: These have a chewy texture from the almond flour and hazelnuts, and they pair great with a glass of your favorite plant-based milk.