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Author Notes: These raw and sugar-free cupcakes are the perfect guilt-free dessert for every celebration or special event. As they are also vegan and gluten-free everybody can can enjoy their deliciousness. —Ariana
- 1 cup cashews
- 1 cup Medjool dates
- 1 tablespoon coconut oil (melted)
- 5 cups cashews, soaked in water 4-6 hours then drained
- 1/3 cup coconut oil (melted)
- 1/2 cup full fat coconut milk
- 1/2 cup rice malt syrup
- 2 tablespoons peanut butter (unsweetened)
- 1 tablespoon raw cacao powder
- 2 tablespoons coconut oil (melted)
- Cacao nibs
- Rose petals
- Start by soaking the cashews for the filling for at least four hours.
- Then start by making the cupcake base by adding the dates to your food processor and blend to a smooth and sticky paste. Remove by putting it into a bowl and set aside.
- Next, process the cashew nuts for the base into a meal and add the dates paste back into the processor. Blend everything until a loose dough forms. It should be nice and sticky. If it is too dry, add a few more dates and if too wet, add more ground cashews.
- Now, grease your muffin tin with the tablespoon of melted coconut oil and cut long strips of parchment paper. Lay the strips in the muffin tin slots, which will make removing the cupcakes later easier (see picture).
- Finish the base by pressing about one tablespoon of the cashew date mix in every single slot and use your fingers to really compact it. Set the muffin tin in your freezer to firm up.
- In the meanwhile, make the filling by adding all ingredients (not the peanut butter though) to your high speed blender. Use only the thick white cream from the top of the coconut milk tin. This adds a richer texture to the cupcakes. Don’t worry to add some of the liquid though.
- Blend everything for about a minute until you get a smooth cream. Have a little taste and add more rice malt syrup or coconut milk if preferred. Now also add the peanut butter and mix everything again until thoroughly combined.
- Get the muffin tin out of the freezer and scoop the filling evenly in the slots.
- Make the chocolate cream for the topping by melting the coconut oil with the cacao powder in a little pan for a few minutes over medium heat. Take off the heat and add about ½ teaspoon of the chocolate cream on top of the cupcakes and swirl with a toothpick or fork. Sprinkle with some cacao nibs or rose petals if you wish as well.
- Cover the cupcakes with plastic wrap and freeze them for at least 4 hours to set fully. Remove from the freezer ideally 10 minutes before serving for the best texture.
- Remove the cupcake straight after you got them out of the freezer by loosening the sides with a butter knife and carefully pulling on the paper tabs. Enjoy with a hot chocolate or a nice coffee and keep left overs in the freezer for maximum two weeks.