Raw food again, raw raspberry cupcakes this time! I hope you don’t get sick of it, cause we’re hooked on raw these days! But I promise, a new non-raw cake recipe is on it’s way, because besides these raw cupcakes, I did make a non-raw cake as well.
These are so good we have to hide them from the kids. That’s saying something, because kids haven’t exactly loved every raw recipe I’ve made, and some of them are quite picky eaters. These however, went down accompanied by loud yummmmmms! They are also quick to make, if you don’t count the soaking time for the cashews (This can also be speeded up by using boiling water for 15-20 minutes.)
This recipe can also be made as a cake, in a 24 cm spring form pan.
Ingredients for about 20 cupcakes:
- 250 grams almonds or other nuts/mixed nuts
- 100 grams shredded coconut, toasted if you want.
- 15-20 dates (Enough so that the mixture can be rolled into a ball)
- 1 teaspoon vanilla extract
- A pinch of salt
Raspberry cream filling
- 220 grams raw cashews (Soaked for at least two hours, or over night)
- 170 grams flavorless coconut oil (This gives a firm texture, and can not be substituted!)
- 80 grams coconut cream (The firm top layer on a can of coconut milk that’s been in the fridge for a while)
- 1 bag/about 300 grams frozen raspberries. Defrosted, and room temperature.
- 100 ml agave or maple syrup (More if you think it needs it)
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
Use a 12 piece muffin tray, and line with cupcake liners. Add the nuts to a food processor and chop coarsly. Add vanilla, salt, coconut and 10 dates, and blend into a dough forms. Try to roll a ball in your hands. It’s not supposed to be too sticky, but needs to stay together without crumbling. Add some more dates if it is too crumbly. Add one or two tablespoons of the mixture to the cupcakes liners, and pat down until you have a smooth base.
Strain the cashews and pour into a blender. Add the rest of the ingredients and blend until smooth. Scrape down the sides if needed. The mixture should be liquid enough to pour, but still thick and creamy.
Pour mixture over the bases, but downt fill them all the way. 3/4 of the way is fine. Set to cool in the ridge until they are set, about an hour or two. You can freeze these if you like, but I prefer them at fridge temperature. They keep their shape very well!
Decorate with raspberries and maybe some chocolate drizzle, and enjoy!