Thursday, August 21, 2014

Raw Cacao Rosewater Cupcakes

Instead of getting right to cooking at dinnertime last night, I decided to play. Mixing flavors and colors and textures, I came up with these little cuties! This recipe made two cupcakes, but they are pretty dense. You could easily make mini cupcakes as well!


1/2 cup of walnuts (soaked roughly 8 hours)
5 dates, pitted
1/2 cup of raisins
1/4 cup of cacao powder
1/4 cup of carob powder
pinch of salt


1 avocado
2 tablespoons beet juice (I ran it through a juicer)
1 teaspoon rosewater
1 teaspoon vanilla
1 teaspoon coconut oil
1 teaspoon almond coconut milk
2 tablespoons honey or agave

Mix all cupcake ingredients together in a food processor. Pat into cupcake shape and place in paper cupcake holder. Mix all frosting ingredients in a food processor. Scoop frosting into a plastic sandwich bag and make a tiny cut at the corner. Slowly squeeze the frosting out to make petal-like ruffles for the rose top of the cupcake. You may have to add more beet juice if the color is still too green. Also, taste to see if additional honey or agave is needed, as avocado sized vary. Enjoy!

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