Friday, January 16, 2015

Raw Vegan Cacao-Carob Cupcakes

There is no reason you can't have you cake and eat it too... or have your health and eat a cupcake too. Sure, this recipe has fat, but it is the good kind of fat. Eat them with the same moderation you would standard cupcakes, but enjoy them all the more knowing they don't contain dairy, soy, gluten, chemicals, artificial color, and all that other stuff that clogs us up or doesn't digest properly. These are gateway cupcakes, so once you get the gist of them it is easy to get creative and come up with your own modifications!


6 dates, pitted
1 cup walnuts (soaked 4 to 6 hours)
1/2 cup carob powder
2 tablespoons cacao butter or coconut butter
dash of pink Himalayan salt


1/2 an avocado
1/2 cup sunflower seed butter
1/4 cup carob powder
2 tablespoons liquid sweetener (coconut nectar, agave, honey, or maple syrup)
1 tablespoon hemp milk
cacao nibs for sprinkling

Combine all cupcake ingredients in a food processor and blend until it eventually starts to form a dough ball shape. Separate dough ball into cupcakes based on the desired size and shape into cupcake forms. Place in cupcake liners to increase the affect. Combine all frosting ingredients (minus the cacao nibs) in a small food processor and blend until smooth. Top frosting on cupcakes, if desired by using a decorating bag. Top with cacao nibs and enjoy!

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