Raw Cupcakes
- Number of Servings: 8
Ingredients
1 cup walnuts, unsoaked5 Medjool dates, unsoaked, pitted1/8 cup unsweetened cocoa powder1 teaspoon coconut oil, liquid form1 teaspoon vanilla extract½ teaspoon almond extract¼ teaspoon sea salt COCONUT ICING1 cup coconut pulp½ cup agave nectar¼ cup coconut water½ teaspoon vanilla extractdash of sea saltPINK ICING1 tablespoon coconut icing¼ teaspoon beet juiceLIGHT GREEN ICING1 tablespoon coconut icing¼ teaspoon liquid chlorophyllCHOCOLATE ICING1 tablespoon coconut icing½ teaspoon unsweetened cocoa powder¼ teaspoon maple syrup¼ tablespoon unsweetened coconut flakes, for garnish
Process walnut and dates in a food processor until mixture sticks together.
Add sea salt, vanilla extract and almond extract.
Roll small eight balls out of the mixture and place each one in 1 ¼-inch baking cups.
Mold the sides of the baking cups around the balls and form into a cupcake shape.
FOR THE ICING
1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency. Add vanilla extract and sea salt.
2 . In three small bowls, place 1 tablespoon each of the coconut icing.
3. In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl, add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4. Pour the remaining coconut icing in a glass bowl and cover with plastic wrap.
5. Frost the cupcakes with the coconut icing
Add sea salt, vanilla extract and almond extract.
Roll small eight balls out of the mixture and place each one in 1 ¼-inch baking cups.
Mold the sides of the baking cups around the balls and form into a cupcake shape.
FOR THE ICING
1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency. Add vanilla extract and sea salt.
2 . In three small bowls, place 1 tablespoon each of the coconut icing.
3. In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl, add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4. Pour the remaining coconut icing in a glass bowl and cover with plastic wrap.
5. Frost the cupcakes with the coconut icing
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 83.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.5 g
- Protein: 3.2 g
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