Vegan Raw Chocolate Cupcakes, with Molten Chocolate middle and a Mint Spirulina frosting.

A crowd winning raw cupcake with three delicious elements of awesomeness! 

Vegan Raw Chocolate Cupcakes, with Molten Chocolate middle and a Mint Spirulina frosting.
 
Recipe Type: Dessert
Prep time: 1 hour
Cook time: 0 mins
Total time: 30 minutes
Makes:  8 cupcakes
 
Ingredients
 
Frosting:
1 and ½ cups of cashews, soaked overnight
1 cup of coconut oil, liquid
2 tablespoons of peppermint extract, less or more depending on your taste
¼ cup of maple syrup
¼ cup water
1 teaspoon of spirulina.
 
Cake:
3 cups of walnut
½ cup of cacao nibs
½ cup cacao, raw
½ teaspoon of salt
1 and ½ cups of medjool dates, pitted
2 tablespoons of Maple Syrup
 
Molten Chocolate Sauce
1 and ½ cups of cacao, raw
1 and ½ cups of maple syrup
2 Tablespoons of coconut oil, liquid.
 
Optional garnish:

• Fresh Mint, chocolate sauce drizzle, chocolate shavings.

 
Instructions:
  
Combine all ingredients for the frosting, in a food processor. Blend until smooth. Place in freezer, until it’s time to ice the cupcakes.

Next, in the food process, process the walnuts alone until finely chopped. Add the cacao nibs, cacao, and salt and pulse 15 times. This will give the outsides a ‘crackle’ texture. Place mixture in a bowl.

In the food processor, process the dates separately until their cut into small pieces. Now, add the rest of the cake ingredients, and combine until it creates a smooth raw cake like batter. If you’re dates are on the dry side, you may need to add some liquid coconut oil so that the batter sticks together.

In lined cupcake tray, add batter to the cupcake mixture and create a thick bottom and walls, like a well. You need thick-ish bottom so that the molten chocolate sauce doesn’t leak. The sides should be more on a medium size.





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To make the molten chocolate sauce, blend or whisk the ingredients together in a bowl. Then spoon it into the middle of the cupcakes until fairly full.

Place in freezer for 30 minutes, so the chocolate sauce becomes more solid. This will make it easier to frost the raw cupcakes.

Place frosting in piping bag, and front as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious!

​If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope

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