• Preheat the oven to 180°C (350°F) and line 8 cases of a muffin tray with cupcake cases.
• Mix together the beaten eggs, melted coconut oil, maple syrup, vanilla extract and almond milk.
• Add the coconut flour, cocoa and baking powder and whisk together until there are no lumps of flour remaining.
• Pour the mixture into the cupcake cases, filling each case to around ⅔ - ¾ full.
• Place in the oven for 15-20 minutes or until a skewer inserted comes out clean.
• Allow them to cool completely before icing.

Icing;

• Place the chopped dates and water in a saucepan and bring to a light boil, until the water thickens and the dates are soft.
• Place in a food processor with the cocoa and almond butter and pulse until smooth.
• Spread a generous amount on each cupcake and serve.