Vegan Raw Chocolate Cupcakes
Ingredients
Base
- 1 cup dates
- 1 cup almond flour (+ 1/2 cup)
- 1/2 cup cashew nuts
- 1 tbsp heirloom cacao
- 1/3 cup dark chocolate chips (raw)
- A pinch of Himalayan salt
Cream cheese
- 2 cups soaked cashewnuts (soaked for 8 hours or overnight)
- 4 cl melted cacao butter
- 4 tbsp agave syrup
- 1 tin coconut milk (only use the hard milk on top)
- 1/4 tsp vanilla
- 1/4 cup frozen blueberries
Coating
- 1/3 cup almond flour
Preparation
Start by preparing the frosting by adding all of the cream cheese ingredients to a high-speed blender and blend until really creamy, then pour into a bowl, cover, and let it set in the freezer for about 2-3 hours.
Now prepare the cupcake base by adding all of the base ingredients except for the extra 1/2 cup almond flour to a high-speed blender and mix well until creamy.
Pour the mixture into a bowl and add the remaining almond flour, then mix together with a spoon or clean hands.
Roll the mixture into balls and coat half of each ball with the almond flour coating.
Press the balls into cupcake shapes using a small cupcake mold approximately 2 inches in diameter.
Shape into cupcake forms and decorate the top with the frosting and some blackberries.
Notes
This recipe features a larger base and a creamy cashew frosting, differing from traditional cupcake methods.
