1-First, line your cupcake tin and preheat the oven to 350°F (175°C). Combine 1 tablespoon flax seeds with 2 tablespoons warm water and let it sit for 10 minutes to thicken. Meanwhile, mix 1/4 cup almond milk with 1/2 teaspoon apple cider vinegar and let it rest for 5 minutes. These steps help create a fluffy base without eggs.

2-Next, whisk the dry ingredients in a bowl: 3/4 cup almond flour, 1/4 cup coconut flour, 2 tablespoons arrowroot starch, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/8 teaspoon salt. In another bowl, blend the wet ingredients: 1/2 cup unsweetened apple sauce, 1/3 cup maple syrup, and 3 tablespoons melted coconut oil, then add the milk mixture and flax “egg.” Gradually incorporate the dry ingredients into the wet ones using a spatula.

3-Making the Chocolate Mousse: For the mousse, soak 1 cup raw cashews in water overnight or for 1 2 hours in hot water, then drain thoroughly. Process the cashews with 1 cup coconut cream, 6 dates, 4 tablespoons softened coconut butter, 1 cup nut or seed butter, and 1/2 cup cocoa powder in a food processor until smooth and thick. Transfer to molds or spread on cooled cupcakes and chill for several hours or overnight.

4-Now, prepare the ganache: Heat 1/3 cup thick coconut cream until near boiling, pour over 1/2 cup chocolate chips, and stir until melted. Cool to room temperature. Assemble by placing the chilled mousse on the cupcakes and drizzling with ganache. The total prep time is about 30 minutes, cooking takes 15 minutes, and active time is 45 minutes, excluding soaking and cooling.