Raw Chocolate Cupcakes ...
Need to try these ...
Chocolate Cupcakes. No Baking. Healthy... words not usually seen together.
It's February already and it seems as though the new year resolutions have been sitting on a shelf just waiting for when they will be put to the task. Like most other people's resolutions, the inevitable implementation of the 'Eat Healthier - Ditch The Chocolate' promise is proving to haunt all of my purchasing decisions when it comes to sugar cravings. Humpf.
However, coming across an amazingly sounding recipe on the net from a healthy foods website that requires no baking and the use of real chocolate has my interest piqued. This cupcake recipe from The Healthy Chef looks amazing.
The recipe for these raw chocolate cupcakes has also been posted below, however, I highly recommend reading the entire recipe from The Healthy Chef's website for the low down on just how these are actually considered healthy (Plus you may just want to sign up to the newsletter once you have stopped drooling over some of the dishes on offer!).
Aaaahhh - I see a lovely relationship beginning to form between myself and The Healthy Chef!
xxx WLLT
For the Cupcakes
500g walnuts
2 heaped tablespoons cacao or cocoa
1 teaspoon cinnamon powder
1/4 teaspoon salt
16 pitted large fresh dates
1 teaspoon vanilla extract or paste
2 heaped tablespoons cacao or cocoa
1 teaspoon cinnamon powder
1/4 teaspoon salt
16 pitted large fresh dates
1 teaspoon vanilla extract or paste
For the Chocolate frosting
1/4 cup honey
2 ripe avocadoes
1 teaspoon vanilla extract or paste
1/4 cup raw cocoa powder
2 ripe avocadoes
1 teaspoon vanilla extract or paste
1/4 cup raw cocoa powder
Combine walnuts, cocoa powder, cinnamon and sea salt.
Process until ground, but not too fine.
Add dates and vanilla.
Process again. Test and see if the cake starts to come together when pressed, if not add a few more dates and a little splash of water then process again.
Scoop out into small truffle like portions and arrange onto a serving platter.
You don’t bake this chocolate cake. Just place into the fridge for at least 2 hours to chill and set.
Combine chocolate frosting ingredients in the following order: honey, avocado, vanilla, cocoa.
Blend in a high speed blender like a Vitamix until creamy and thick. A tablespoon or two of water can help your frosting to mix if necessary.
Pipe on the chocolate frosting over each cupcake.
Decorate if you like. I’ve used goji berry in mine.
Refrigerate until ready to serve.
Makes 40 mini cupcakes
Process until ground, but not too fine.
Add dates and vanilla.
Process again. Test and see if the cake starts to come together when pressed, if not add a few more dates and a little splash of water then process again.
Scoop out into small truffle like portions and arrange onto a serving platter.
You don’t bake this chocolate cake. Just place into the fridge for at least 2 hours to chill and set.
Combine chocolate frosting ingredients in the following order: honey, avocado, vanilla, cocoa.
Blend in a high speed blender like a Vitamix until creamy and thick. A tablespoon or two of water can help your frosting to mix if necessary.
Pipe on the chocolate frosting over each cupcake.
Decorate if you like. I’ve used goji berry in mine.
Refrigerate until ready to serve.
Makes 40 mini cupcakes
Nutritional info per serve with frosting:
Protein: 2.1 g
Total fat: 9 g
Saturated: 0.9 g
Carbs: 3.8 g
Sodium: 3.1 mg
Fiber: 1.2 g
kilojoules: 463
Calories: 111
Protein: 2.1 g
Total fat: 9 g
Saturated: 0.9 g
Carbs: 3.8 g
Sodium: 3.1 mg
Fiber: 1.2 g
kilojoules: 463
Calories: 111
Posts
