After having made raw creamy raspberry cupcakes several times, and seen how people devour and love them, I wanted to try making a different taste. I already tried strawberry, and it was very good. Lime too. But this time I wanted to try out a chocolate version!
Oh man, did they turn out great! And so easy to make. Here you really have the chance to impress guests with very little effort. If you want to impress even more, you can make double or triple batch and, before adding raspberries, lime or cacao powder to it, split the batter into 3 portions and make 3 different flavors. Now, THAT is going to look magical at any dinner party!
PS: remember to use a good quality blender for raw nut based cakes. I tried using a food processor this time because my blender was dirty from making smoothie right before, but it didn’t turn out well at all. It became “grainy” instead of smooth no matter how long the machine ran. Then I had to just wash my RAW blender and put the batter into it, and voila – 20 seconds later I had the most smooth, silky chocolate cream you can imagine! So, blender it is. Food processors just wont do the job here.
Ingredients for about 12 cupcakes:
- 200 grams raw walnuts (or other nuts of your choice)
- 10-12 juice dates
- 2 tbsp cacao powder (raw if you have, we used regular this time)
- 1 tsp vanilla extract
- Pinch of salt
Chocolate cream filling:
- 2 cups raw cashewnuts, soaked overnight or at least for 8-10 hours
- 0,5 cups melted coconut oil
- 0,5 cups water (tips: for mocca flavor, heat the water and add 1-2 tsp instant coffee powder in it)
- 0,5 cups maple- og agave syrup
- 2 tsp vanilla extract
- 6 tbsp cacao powder
- 0,8 cups full fat coconut milk (use mostly the firm white stuff on the top, let it cool in the fridge for a while first)
- 0,2 cups coconut oil
- 1 tsp vanilla extract
- 3 tbsp maple- or agave syrup
- 4-5 tbsp cacao powder
- Walnuts or pecan nuts for decoration
This is how you do it:
First of all: find a cupcake pan with 12 holes, and cupcake liners.
Crusts: add walnuts to a food processor and run them to a coarse flour. Add cacao powder, vanilla extract, salt and half of the dates. Run the machine and add more dates until you have a “sand” that is moist enough to form a firm ball with your hands, without falling apart or without being too wet. Put 1-2 tbsp of the nut base into each cupcake liner and make nice crusts with the back of a spoon or your fingers.
Chocolate cream filling: drain the cashews and rinse them well. Add them to a blender together with the rest of the ingredients and run it on full effect until it’s a silky smooth, creamy chocolate cream. Pour the cream over the crusts. Are there any leftover cream, feed the kids (mine went crazy for it) or find a spoon and enjoy yourself. Put the muffin pan into the freezer for an hour while you make the sauce.
Chocolate sauce (this can also be used for ice cream, pancakes and other desserts): throw all the ingredients into a small casserole and melt it over low heat while stirring. When it’s all melted and smooth, pour a small amount onto each cold/frozen cupcake and decorate with a walnut or pecan nut. If you want it to be even more nice looking, don’t add the sauce to them yet. Let them stand in the freezer until it’s time to serve them (or 30 minutes before, they are not so great deep frozen) and pour the sauce over them so a little of it runs down at the sides of the cupcakes. Yummy!