These delicious Raw Cacoa and Rasberry Cupcakes from Megan May the Founder of Little Bird Organics and Unbakery cafes in New Zealand (trust us, a visit is worth the long-haul flight) are an ideal swap for the conventional cupcakes — refined white sugar is nowhere to be seen, and these raw cupcakes have a fibre content that rivals a whole bran muffin.
What we love about these raw cupcakes is that they are quick and easy to make, and are great for entertaining. They satisfy the sweet chocolatey fix we sometimes crave and keep really well in the fridge for up to a week (if they last that long!).
Makes 10-12 mini raw cupcakes
Make time 30 mins
CACAO AND RASPBERRY RAW CUPCAKES
½ cup gluten-free oats
1 cup dried coconut
1 cup cashew
½ plus 2 Tbsp cacao powder
1 Tbsp coconut sugar
1 tsp psyllium powder or 2 Tbsp of flax meal
3/4 cup dates
1/3 cup almond milk
1/3 cup coconut oil (melted)
1 tsp vanilla extract
RASPBERRY CHIA FILLING
2 ½ Tbsp chia seeds
1/3 cup filtered water
½ cup frozen raspberries defrosted
1Tbsp freeze dried raspberries or strawberries crushed into a powder
1 Tbsp lemon juice
½ tsp vanilla
1 Tbsp organic maple syrup or coconut nectar
4 Tbsp melted coconut oil
2 Tbsp cacao powder
2 Tbsp organic maple or coconut nectar
¼ tsp vanilla
CACAO AND RASPBERRY CUPCAKES METHOD:
Pulse the oats, coconut and cashews in a food processor or blender until they become flour-like, set aside in a bowl with the coconut sugar, psyllium and pinch of salt.
Put the almond milk, vanilla and dates in a food processor or blender and blend into a paste then add the coconut oil and blend until fully combined.
Now pour into the bowl with the dry ingredients and fold together with a spatula — you will have a sticky fudgey mixture at this stage which will firm up by allowing it to settle for 5 mins as the psyllium & flax take up some of the moisture, if you have made it too wet you can add a little more of either to soak up the moisture.
Note — please taste at this stage, with all raw recipes your ingredients impact the taste of your end product dramatically, you may need to add more coconut sugar or cacao depending on the sweetness of the dates you used, or the richness of the cacao powder.
Line your cupcake tin with wrap and fill with a level amount of the cupcake mixture — then scoop out a teaspoon of mixture from the middle of each one and put in the fridge or freezer for 5 mins to firm up.
With the remaining cup cake mixture make 10-12 circular disks (your cupcake tops) to fit the width of the cupcake tins set aside at room temperature until you have made the chia compote below.
To make the raspberry chia compote:
Place the chia seeds in the water and mix well so there are no clumps, set aside for 5 mins. While the chia seeds are soaking blend all the other ingredients together until smooth then fold into the chia and set aside for another 5 mins.
Scoop a spoonful of the raspberry chia compote into each of the indents you made in the cupcakes. There will be plenty left over to keep in the fridge for having on your breakfast the next day.
Place your cupcake tops over each one to enclose the raspberry chia compote and seal around the edges by pressing lightly.
Put the cupcakes back in the fridge to set for 5 mins while you make the frosting.
To make the chocolate frosting:
Mix together all the ingredients until smooth. Let it set just enough so that you have a frosting consistency.
Now dress your mini cacao and raspberry cupcakes with frosting and any other edible decorations like flowers and freeze dried berries.
These are fudgey and rich little morsels that are best enjoyed with a cup of your favourite tea.
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