Raw Chocolate Cupcakes with Creamy Coconut Frosting

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OMG why haven’t I thought of making raw cupcakes before? How did I not even think of that idea? I have no idea, I just never thought of putting anything raw like this into a muffin pan before, until I saw it today and just thought it would be really interesting to try. OMG! It worked out so well!

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It was super easy to use and really made it look like a small cupcake! As you can probably tell, I was too lazy to put it in one of those pretty cake decorating sets to let the frosting come out in a flower shape, but it tasted just as good!

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It’s funny but I keep trying to use my “raw” ingredients (like oat flour, nuts, seeds etc) to create new combinations that IMO, tastes great. This has to be one of the best I’ve done, I don’t know why, it’s just super moist and really really delicious.

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For this recipe, you can double the recipe to make it easier for the blender, as little amounts of ingredients like this don’t always work for every blender. I used Vitamix and it usually works out, but I’m just warning you, it may make messes in others.

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Note: The full fat coconut milk cream comes from refrigerating a can of full fat coconut milk (I used Thai Kitchen) for 2-3 days, then spooning out only the thick coconut cream, and draining out the clear liquid.

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Raw Chocolate Cupcakes with Creamy Coconut Frosting

1/2 cup walnuts
1/4 cup hemp hearts
1/4 cup oat flour (ground up oats)
1 tablespoon chia seeds
1 tablespoon finely shredded coconut
1 tablespoon cacao powder
1 tablespoon dark cocoa powder
1 tablespoon black sesame seeds
1 tablespoon pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon virgin coconut oil
2 pitted dates

Frosting
1/4 cup full fat coconut milk cream* (see note)
1 tablespoon cacao powder
1 teaspoon dark cocoa powder
1 teaspoon pure maple syrup
1/2 teaspoon pure vanilla extract

Be sure you’ve put a can of full fat coconut milk in the fridge for 2-3 days.

Combine all the ingredients except the frosting in a blender, and blend on high speed (I used a Vitamix with food tamper) for a little while, then use a spoon to turn it around, and blend some more, until most of the mixture is sticky, but still containing some crunchy bits.

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Spoon the mixture out onto a muffin baking tray and press down evenly with a spoon.

Flip the tray over and bang it on a flat surface to help push it out. If it goes successful, the little cupcakes should fall out without breaking.

Frosting: Take the coconut milk out of the fridge, open the can, and let the clear liquid out. Measure 1/4 cup of hard coconut cream, and put it in a bowl along with the cacao powder and dark cocoa powder, maple syrup and vanilla extract.

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Stir until it becomes a thick frosting.

Add it on top of the cupcakes, or if you have the patience, put it in a cake decorator set and decorate the top with the frosting.

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Raw Chocolate Cupcakes with Creamy Coconut Frosting
Serves: 2
 

Ingredients
  • ½ cup walnuts
  • ¼ cup hemp hearts
  • ¼ cup oat flour (ground up oats)
  • 1 tablespoon chia seeds
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon cacao powder
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon black sesame seeds
  • 1 tablespoon pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon virgin coconut oil
  • 2 pitted dates
Frosting
  • ¼ cup full fat coconut milk cream* (see note)
  • 1 tablespoon cacao powder
  • 1 teaspoon dark cocoa powder
  • 1 teaspoon pure maple syrup
  • ½ teaspoon pure vanilla extract

Instructions
  1. Be sure you’ve put a can of full fat coconut milk in the fridge for 2-3 days.
  2. Combine all the ingredients except the frosting in a blender, and blend on high speed (I used a Vitamix with food tamper) for a little while, then use a spoon to turn it around, and blend some more, until most of the mixture is sticky, but still containing some crunchy bits.
  3. Spoon the mixture out onto a muffin baking tray and press down evenly with a spoon.
  4. Flip the tray over and bang it on a flat surface to help push it out. If it goes successful, the little cupcakes should fall out without breaking.
  5. Frosting: Take the coconut milk out of the fridge, open the can, and let the clear liquid out. Measure ¼ cup of hard coconut cream, and put it in a bowl along with the cacao powder and dark cocoa powder, maple syrup and vanilla extract.
  6. Stir until it becomes a thick frosting.
  7. Add it on top of the cupcakes, or if you have the patience, put it in a cake decorator set and decorate the top with the frosting.


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