Method:
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Preheat the oven to 180 degrees.
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Blend the wet muffin ingredients together in a food processor.
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Transfer into a bowl and mix in all of the dry ingredients until a batter has formed.
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Divide the batter into a cupcake tin and bake for 25 minutes until golden. Once cooked leave to cool in their tin for at least 10 minutes to firm up
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For the cashew icing, drain the cashew and place all ingredients into a food processor and blend until smooth.
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For the caramel blend the dates, peanut butter and almond milk until smooth.
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Once the cupcakes are cool, cut them in half and dip them into a bowl of melted choc pots and place in the fridge for an hour.
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Take the buns out of the fridge and assemble the caramel and cashew icing on top with a slice of bun in between, then crown with the top half of the cupcake and serve.
