Who's up for some cupcakes?
Health is not only about diets and guilt. Health is also about having fun and a love of life and the body.
That's why I'm sharing these healthy colourful cupcakes with you today!
They are from my book, Raw Cakes.
Raw Chocolate Cupcakes
Makes approx. 6 large cupcakes
- 450g nuts, e.g. almonds
- 60g raw cocoa powder
- 125g date paste (see below)
- 3 tbsp agave syrup
- 1 tsp vanilla powder
Date paste for cupcakes is made by blending approx. 165g dates with 2-4 tbsp almond milk or coconut milk. The coconut milk can be replaced with water and 1 tsp lecithin granules.
Grind the nuts finely in a blender or coffee grinder. Mix the ingredients thoroughly and fill the muffin forms in beautiful colours.
Basic Icing for Cupcakes
Makes approx. 6 large cup cakes
- 180g cashew or macadamia nuts, soaked in water for approx. 2-4 hours
- 4 tbsp agave syrup or raw honey
- 3 tbsp coconut oil
- 1 tbsp cocoa butter
- 2 tbsp lecithin granules
- A little water to mix it all more easily
Blend all the ingredients to a soft and creamy consistency
3 flavour variations of icing
In the Raw Cakes book you can find 12 flavour variations, but here I'll give you three to start out with:
Blend 2 tbsp orange juice and 1 tsp grated zest of orange with basic icing. Add 1 ½ tsp dried turmeric to make the cream yellow.
Blend 100 ml goji berries previously soaked in water with basic icing.
Blend 2 tsp chlorella and 1 tbsp agave syrup with basic icing. Add 1 tsp turmeric for turn the colour vivid green (see photo!)
All the recipes here are from my book: Raw Cakes. You can buy it here.
The book is for people who want to live healthily, but also love delicious and inviting cakes.