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JULIE MORRIS
www.juliemorris.net
Food. Health. Life. Fabulonsness |
| Mini Chocolate Cupcakes |
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These incredible, no-bake, invigorating treats boast huge |
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chocolate flavor: including a raw cake made from fruits, nuts and cacao (raw chocolate), and complimented by the most divine fudgey frosting . . . ever?
NOTE: The secret of the divine richness of the chocolate frosting is the heavenly Navitas Naturals Cacao Liquor – also know as cacao paste. Raw cacao beans – the real-deal |
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chocolate – are ground into a creamy paste (almost like a smooth peanut butter except chocolate-style). I haven’t come across anything else quite like it, as it catapults recipes into the arena of true amazingness. You can buy this cacao liquor in some health food stores, or have it delivered directly to you off the Navitas Naturals website via the Navitas link on the right side of the page. Alternatively, you can use melted baker’s chocolate in place of it, but the raw cacao liquor is undoubtedly superior quality.
INGREDIENTS:
For the cupcake:
1 cup walnuts
1 cup + 2 Tbsp raisins
2 Tbsp agave nectar
1 Tbsp cacao butter, melted (or use coconut oil)
2 ½ Tbsp cacao powder
1 cup almond flour
1 cup coconut flour
pinch sea salt
For the frosting:
½ cup mashed avocado
3 Tbsp Navitas Naturals Cacao Liquor, melted (or use bakers chocolate)
2 Tbsp cacao powder
¼ cup agave nectar
For the sprinkles:
¼ cup cacao nibs
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DIRECTIONS:
To make the cupcakes:
Combine the walnuts, raisins, agave nectar and cacao butter in a food processor and puree. Transfer to a large bowl and add in the almond flour, coconut flour, cacao powder and sea salt, kneading together to combine thoroughly and forming a compact dough. (If dough is too dry, add a tablespoon or two of water. If it is too wet, adjust with extra almond flour.)
To make the frosting:
Combine all ingredients in a blender and puree.
To assemble: Use a mini muffin tin, and tuck a layer of saran wrap into a cup to use as a mold. Spoon in some of the cupcake dough and press firmly into the cup to form desired cupcake shape. Use the saran-wrap to remove the packed cake from the muffin tin, then peel away plastic. Frost the cupcake liberally with frosting and sprinkle with cacao nibs. Repeat for remaining cupcakes.
Makes 12 mini cupcakes
Healthy benefits: raw, vegan, gluten-free, antioxidant-rich, contains healthy fats and fiber
Be Love: Be Peace: BE VEGAN - ENJOY!!
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