Monday, January 21, 2013

Banana Coconut Cupcakes


As you know, I haven't been making too many treats lately because of my sugar cleanse - which I'm happy to say was successful, and after 17 days I'm off it and enjoying small amounts of sweets again. The first treat I made for myself was a batch of carob nut cups - a great chocolate replacement, and something that I enjoyed a lot when I went off cacao for 3 months in the past.


The only change I made to the carob cup recipe was to use protein powder (sweetened with stevia) in place of the second ingredient in the recipe. Definitely give it a try if you want a satisfying sugar free treat without any caffeine in it. Of course raw chocolate is in my diet again as I'm busy fulfilling Valentines chocolate orders.

Here's a sweet recipe that I featured at one of my raw dessert parties a few years ago - yes years ago and I'm only getting to posting now. Mini cupcakes are a great treat when you want something small, or in the case of the party there were so many desserts to try that I made everything in small portions.


Raw Banana Coconut Cupcakes

1/2 cup almond pulp*
1/2 cup pecans, chopped
1/4 cup oat flour**
3/4 cup shredded coconut
2 tablespoons maple or coconut sugar, or to taste
1/2 cup mashed ripe banana
1/4 teaspoon vanilla
2 tablespoons melted coconut oil
Pinch of salt

In a food processor grind the almond pulp, pecans, oat flour, shredded coconut, and maple sugar.
Add the banana, vanilla, and salt. Blend again to incorporate.
Add the coconut oil last and pulse in.
Press this cupcake dough into mini muffin cups (pressing lightly will give a more fluffy texture). Set aside.

*leftover from making almond milk
**Grind enough raw oat groats or regular oats to make 1/4 cup

White Chocolate Banana Frosting

1 1/2 cups mashed banana
1/2 cup cashews
3 tablespoons maple or coconut sugar
1 1/2 tablespoons lemon juice
1/2 teaspoons vanilla
3 tablespoons melted cacao butter

In a high speed blender, combine the banana, cashews, coconut sugar, lemon, and vanilla until smooth and creamy.
Add the cacao butter and blend again.
Chill the mixture in the fridge in a large bowl/container for at least 8 hours until it firms up.
Pipe or spread over the cupcakes.

Remember to get your Valentine chocolate orders (HERE) in soon! I've been a busy bee working to makie and ship them out. It's something that makes my heart sing.

Raw Chocolate Truffles

Raw Caramel Pecan Choccie Clusters

Raw Chocolate Almond Butter Cups

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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