8 Jan 2012

raw fudge cupcakes with vanilla bean frosting

These are totally delicious! Everyone in my family agrees, even Greg (my big brother) who has the pickiest palate of all. If you want to make a cute, sweet and tasty dessert for a party, or for no reason at all - make these!

I'm basically saying whatever your situation: go make these. now. 

As with most raw desserts, they're mostly nuts, seeds and dates... hur-RAW!
I made them specifically to post on the blog, actually. I feel bad because lately I've just been eating tons of salad, and a bit of fruit... wonderful for me, but not that exciting for you. We all know what a banana looks like, and how amazing salad is.

So I hope you like them! I like things sweet, so feel free to take out some of the agave in the frosting. And with all raw recipes, you can pretty much do/change whatever you want and they'll still turn out great.
The recipe does make a little extra frosting... but I'm sure this won't be a problem for you =)

Raw Chocolate Cupcakes with Vanilla-Cashew Frosting: makes about 15-20, with extra frosting

1 cup raw cashews
2-4 Tb agave 
Seeds from 1/2 vanilla pod
1 t vanilla extract
Pinch sea salt
2 Tb melted coconut oil 
Water, only if needed

1 cup raw nuts (ex. walnuts, almonds, pecans, etc.)
1/2 cup dates
2 Tb agave
1 t vanilla extract
Pinch sea salt
1/2 t cinnamon
4 Tb cacao 
1/4 cup coconut flakes
1/4 cup hemp seeds

To make frosting: blend raw cashews into cashew butter in a high-speed blender (Vita-Mix). Make sure to keep pushing the cashews down so they get blended and you don't burn out your motor.  It doesn't need to be super creamy, but make sure it's past the floury stage. It'll probably be really thick.
Then mix the cashew butter and all other ingredients in a food processor until smooth. Put in piping bag and set in fridge. 

To make cupcakes: Pulse nuts in food processor until very fine, add dates until they're broken down. Then add all other ingredients and pulse until it sticks together, but doesn't stick to your hand (rough dough). Use a cookie cutter to form the "dough" into shapes; I just used a circle. Pipe frosting onto the top of the cupcakes and refrigerate for a bit if you want. Then enjoy!

This is a crowd-pleaser for sure. It's fun when you get to tell people they're healthy.


Anonymous said...

These look so awesome. I'm finally going to go buy cashews in bulk and get these cupcakes poppin'! Thanks for sharing!
Bette Jane

Em von Euw said...

Yeeyahh! Thank YOU, Bette Jane. Get 'em poppin' lockin' and boppin'.

Anonymous said...

Just found your blog. Great ideas I want to try. A question. What can be substituted for coconut milk or actual coconut flakes. Never have liked anything to do with coconut but so many healthy recipes call for it. I would appreciate your input. Thanks.

Em von Euw said...

Thank you! I would say you can just substitute fried fruit for coconut flakes, and use any thick nut milk for coconut milk :)

Em von Euw said...

DRIED* fruit.. lol

Ötso said...

Oh man, these have changed my life. THANK YOU.

Em von Euw said...

:D thank you!

Anonymous said...

Could almonds be used as a substitute for the cashews in the frosting? Dying to try these delights!! :)

Em von Euw said...

Yep :)

Anonymous said...

I just made them and they are DELISH! Thank you for sharing! x

Anonymous said...

These look delicious and the photos are stunning!!

Anonymous said...

A lot of recipes have nuts in them, what if you are allergic to nuts, what would you recommend as a good alternative? or can you just take the nuts out?

Em von Euw said...

For crust recipe, use oats or buckwheat groats instead of nuts. For creamy recipes, use young coconut meant instead of nuts :)

Ashley's Naturals said...

Ah these are AMAZING!!! I just made them without the frosting and topped them with raw almond butter... like brownies O M G! Thank you!