Raw Cupcakes

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Raw Cupcakes

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Raw Cupcakes calories by ingredient
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Submitted by: LOVITAR

Introduction

Nutritional information calculated with coconut icing only. Nutritional information calculated with coconut icing only.
Number of Servings: 8

Ingredients

    1 cup walnuts, unsoaked
    5 Medjool dates, unsoaked, pitted
    1/8 cup unsweetened cocoa powder
    1 teaspoon coconut oil, liquid form
    1 teaspoon vanilla extract
    teaspoon almond extract
    teaspoon sea salt

    COCONUT ICING
    1 cup coconut pulp
    cup agave nectar
    cup coconut water
    teaspoon vanilla extract
    dash of sea salt


    PINK ICING
    1 tablespoon coconut icing
    teaspoon beet juice


    LIGHT GREEN ICING
    1 tablespoon coconut icing
    teaspoon liquid chlorophyll

    CHOCOLATE ICING
    1 tablespoon coconut icing
    teaspoon unsweetened cocoa powder
    teaspoon maple syrup
    tablespoon unsweetened coconut flakes, for garnish

Directions

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

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