Recipe: Raw Vegan Chocolate Cupcakes
Yum! If you’ve still got room for a couple more deliciously decadent treats this season, take a look at Maz Pugoy’s recipe for nutrient rich, raw cupcakes, as featured in Issue 22 of Peppermint.
These mini cupcakes are a crowd pleaser and come in perfect little portions. You can enjoy them completely guilt-free, because there are no filler ingredients or nasty additives – just organic, plant-based, nutrient dense wholefoods. Enjoy!
This recipe makes 24 mini cupcakes – depending on the mould you use it may yield less or more.
Ingredients – cake mix
1 cup walnuts
1 cup almonds
1 cup finely desiccated coconut
2 cups medjool dates
2 tbs coconut oil
4 tbs coconut nectar
1 cup diced zucchini
3/4 cup cacao powder
1 tsp vanilla powder
Ingredients – frosting
3 cups chopped avocado
1/4 cup raw cacao
2 tbs coconut oil
1/4 cup coconut nectar
1 tsp vanilla powder
2 tbs cacao butter liquefied
Method
Combine all ingredients for the cake mix in a food processor, until the mixture binds to itself when you pinch it together. Press the dough into mini cupcake tins lined with plastic wrap or silicone mini cupcake moulds. Pop out each cupcake and arrange on a wire rack or platter ready for frosting.
Mix all ingredients for the frosting in a high-powered blender until well combined, then spoon into a piping bag or a zip lock bag with one corner snipped off, and pipe onto the mini cupcakes. Decorate with edible flowers, superfoods – whatever you like. I used desiccated coconut that has been dyed with beet juice.
