Need help finding the right product for you?
Raw Chocolate Cupcakes
What's great about it
You asked for it - so here it is! My recipe for no-bake chocolate cupcakes made with nutrient-dense walnuts and cacao. What I love about these is that they are quick and easy to make and they are perfect for entertaining. I make up a large platter to take to parties and gatherings with family and friends. They are instantly devoured and satisfy the sweet chocolatey fix you sometimes crave. These delicious treats keep really well in the fridge for up to a week (if they last that long!).
Ingredients
Makes 20 mini cupcakes
Cupcakes
500g walnuts
2 heaped tablespoons cacao or cocoa (see notes)
1 teaspoon cinnamon powder
1/4 teaspoon salt
16 pitted large fresh dates
1 teaspoon vanilla extract or paste
Chocolate frosting
1/4 cup honey
2 ripe avocados
1 teaspoon vanilla extract or paste
1/4 cup raw cocoa powder
You don’t bake this chocolate cake. Just place into the fridge for at least 2 hours to chill and set.
Method
- Combine walnuts, cocoa powder, cinnamon and sea salt.
- Process until ground, but not too fine.
- Add dates and vanilla.
- Process again. Test and see if the cake starts to come together when pressed, if not add a few more dates and a little splash of water then process again.
- Scoop out into small truffle like portions and arrange onto a serving platter.
Frosting
- Combine chocolate frosting ingredients in the following order: Honey, avocado, vanilla, cocoa.
- Blend in a high speed blender like Vitamix until creamy and thick. A tablespoon or two of water can help your frosting to mix if necessary.
- Pipe on the chocolate frosting over each cupcake.
- Decorate if you like. I love goji berries :)
- Refrigerate until ready to serve.