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Place the walnuts and pumpkin seeds into food processor, pulse few times until they broken down to a coarse consistency. Add dates, coconut oil, cacao, cinnamon and sea salt and blend until the mixture comes together. Divide the mix evenly into 12 mini cupcake holes and press tightly down. Place into a fridge for about an hour to firm up.
In a double boiler gently melt coconut butter with coconut oil. Set aside and leave to cool down a bit.
Carefully pick nettle leaves from the stems and wash thoroughly. It's best to use gloves to do that. In a small pot bring water to a boil, add nettles and boil for 2 minutes. Rinse under cold water and drain well. Place into blender with 1 tablespoon of lemon juice and blend until smooth.
Add the melted coconut butter, maple syrup and lemon zest to the nettles and blend until incorporated. Scoop the mix into a bowl and refrigerate for about half hour until firm enough to frost the cupcakes. Don't worry if it looks a bit split at this point, just give it a good stir afterwards.
With an edge of a knife pop the cupcakes out of the tin, smooth out the edge if it gets a bit distorted.
Spoon the mixture into piping bag with a large nozzle and decorate the cupcakes.
Store in a fridge or freezer in an airtight container.