Turn on the oven at 180 degrees to preheat while the batter is prepared.
Line a 12 muffin/cupcake tray with paper muffin/cupcake casings and set aside.
Measure the flours and add to a large mixing bowl.
Add baking powder and cinnamon to the flour mix and stir all dry ingredients well. Reserve the raw cocoa.
Add all wet ingredients to a blender: rehydrated dates (discard the water), coconut milk, coconut cream, vanilla paste or essence, honey, butter or olive oil, eggs and apple cider vinegar.
Blend all wet ingredients until well combined, about 2-3 minutes.
Pour over the flour mixture and use a large spoon to mix well until the batter is well combined and uniform.
Spoon the batter into the muffin casings, filling them half way. Insert a few raspberries. Spoon more batter over the top filling ¾ of the casing volume. Insert a few more raspberries at the top.
Add reserved raw cacao and frozen blueberries the half of the batter left and mix well until well combined. If necessary add 2-3 tablespoons coconut milk to adjust batter consistency.
Repeat the process to fill the remaining 6 muffins casings with cacao flavoured batter
Bake in the oven at 180 degrees for 25 minutes. Test with a skewer to check if it is cooked through. Let cool and enjoy!
