These little gems came together the other day when I felt like something chocolatey. They are indulgent, nutty and rich. A great bite sized snack or dessert to have on hand in the freezer!
Raw Chocolate Cupcakes (makes about 12 mini cupcakes)
Cake
1/2 cup cashews
1/2 cup walnuts
1/2 cup shredded coconut
1 cup soft medjool dates
1/4 cup natural peanut butter
2 tbsp cocoa
dash of vanilla
pinch of salt
Icing
2 tbsp tahini
3 tbsp agave/maple syrup
3 tbsp melted coconut oil
2 tbsp cocoa
Blend the cashews, walnuts and coconut together until a coarse powder. Transfer to food processor and process with the dates, peanut butter, cocoa, vanilla and salt until the dough starts to stick together. Press the mixture into a mini muffin tray (it makes about 12).
Blend the icing ingredients together and spread on top of the cupcakes. Place in the freezer until set. Store in the freezer.
wow they look delicious - and as the weather is getting hotter this week they are just the sort of 'baking' we need :-)
ReplyDeleteThanks Johanna - not too much coconut oil for you ;) I agree, raw desserts are the best for summer!
DeleteOh gosh - please continue to indulge your raw dessert interest because the benefits for me are enormous :D I love the look of these!
ReplyDeleteHaha Kari, I'm glad I have a fellow raw desserts enthusiast :)
DeleteYummo! These look so scrumptious :-)
ReplyDeleteThanks Sandy :)
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