After the humongous amount of hot cross buns I’ve been eating in the last weeks, I had to try something raw! This recipe was one of the many ideas spinning around in my mind. So I gave it a try and boy it turned out beautiful!
The topping is made with cashew nuts, vanilla paste and coconut oil. They are best served chilled to avoid it getting too soft.
For 14 cupcakes you’ll need:
1/2 cup (70g) cashew nuts (soaked in filtered water for at least 6 hours)
1 cup (140g) dates
1/8 cup water
1 pinch salt
1/8 cup (30g) coconut oil
1/2 cup (50g) FAIR-TRADE cocoa powder
1 cup (100g) dessicated coconut
For the glazing:
1/2 cup (70g) cashew nuts
1/4 cup (60g) coconut oil
1 tablespoon water
1 teaspoon (heaped) vanilla paste
Make sure you soak the cashew nuts for at least 6 hours before starting.
First blend the cashews with water to a fine paste. Transfer to a medium sized bowl.
Blend dates until they are relatively fine and also transfer to bowl.
Add coconut oil and salt, mix well.
Mix with the cocoa powder and dessicated coconut until it becomes a well mixed clump of dough.
Form little balls with your (clean) hands and place in paper cups or on a plate.
Make sure you can withstand eating most of the dough 😉
Place the cupcakes in the freezer. This will help the glazing to set better.
For the glazing, blend the cashews with water, coconut oil and vanilla paste to a fine cream.
Take the cupcakes out of the freezer.
Fill the glazing mixture in a decorating bag and decorate with your choice of tip and style.
Place in the freezer for a few minutes before serving.