Try my recipe for Mini-Cupcakes Chocolate with Strawberry Cream.
The mixture of the intense and sweet chocolate with the fresh and acidic strawberries is delicious.
It's a perfect recipe for parties and festive occasions.
Makes Approx. 8
- 8 medjool dates
- 90g Brazil nuts
- 1 teaspoon coconut oil
- 60g coconut flour (fine)
- 40g raw cocoa powder
- 2 tablespoons coconut butter
- 1 banana
- 60g strawberries, fresh or frozen
- 1 teaspoon beetroot crystals
- 1 teaspoon psyllium husks
- 1 tbsp agave syrup or raw honey, if you have a very sweet tooth.
HOW TO MAKE THE MINI-CUPCAKES WITH STRAWBERRY CREAM
Remove the stones from the dates and mash them to a soft paste. Grind the Brazil nuts in a coffee grinder or food processor. Mix the Brazil nut flour, coconut oil, coconut flour and raw cocoa powder with the date paste. Spoon the chocolate paste into mini-muffin moulds.
Strawberry cream: Blend coconut butter, banana, beetroot crystals and psyllium husks. Leave the cream to rest a little while. Spoon it into an icing bag and decorate your chocolate cupcakes with the strawberry cream.
NOTE STRAWBERRIES ARE NOT USED IN THE METHOD
Please note! Frozen strawberries should be defrosted and drained before use.
The recipe is from my book: Raw Snacks.