Sunday, February 10, 2013

Raw Chocolate Raspberry Love Cupcakes


Valentine's Day is just around the corner so why not celebrate with a healthy dessert? Chocolate and berries are a classic combination associated with romance and Valentines, and I think these cupcakes fit the bill. This is another really old recipe that never got posted - in fact, two years ago I was in the process of creating a raw vegan cupcake recipe ebook but it never got finished, and so the recipes and photos have remained dormant all this time. Since I haven't made any new creations lately I think it's the perfect time to bring forth this tasty recipe.


Chocolate Raspberry Love Cupcakes
Raw Vegan

I better add that this recipe is a great way to use your leftover almond pulp from making almond milk!

Raw Chocolate Cake

1 cup walnuts
1/2 cup packed almond pulp*
6 tablespoons date paste (below)
3 tablespoons cacao powder
1 teaspoon vanilla
2 tablespoons melted cocont oil
Pinch of salt

In a food processor grind the walnuts into crumbs (do not over process or it will turn to butter and oils will be released)
Add the date paste, pulp, cacao, vanilla, and salt. Process into a dough.
Add the coconut oil last and process briefly to incorporate. Taste. Add more sweetener if needed or more cacao powder if you like a darker chocolate.
Lightly press the cake dough into mini muffin cups or silicone muffin cups (here I placed a paper cup into the silicone cup and then pressed the dough in).
If you prefer it to be more dense, pack the dough in. If you prefer the cake more fluffy lightly press in.

*leftover from making almond milk

Date paste

1/3 cup pitted, packed dates
2 tablespoons maple syrup or coconut nectar
2 tablespoons water

In a food processor combine all ingredients until smooth and creamy.

Ooh how I love lots of frosting! 

Raw Raspberry Frosting

1 cup raspberries
1/2 cup cashews
2 tablespoons agave or maple syrup
2 tablespoons water
2 1/2 teaspoons lemon juice
1/4 cup melted coconut oil
1 tablespoon lecithin, optional

Combine all but the coconut oil and lecithin (if using) in a high speed blender until completely smooth.
Add the oil/lecithin and blend again.
Pour into a large shallow pan and chill in the fridge for at least 6 hours.
Pipe or spread over the cupcakes.

I hope you try these little gems!

Or how about raw chocolate covered mini cheesecakes for a Valentine's treat?!


These are also made made in mini silicone muffin cups. Here I made strawberry cheesecakes (recipe HERE) with a black berry in the middle of each. I then froze them briefly before dipping into melted raw chocolate (recipe in Raw Chocolate Dream). I garnished them with a freeze dried strawberry. Yumm!!


Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend

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