Thursday, March 10, 2011

Rockin' Raw Coconut Flour Chocolate Cupcakes Coated with Cashew Frosting


Have you ever read a recipe with so much alliteration in its title?

This cupcake recipe is very versatile, is a great snack, and is loved by children and adults alike!

Cupcake:

1/2 c. coconut flour
1/2 c. raw cacao powder
3/4 c. raw honey or truly, clear raw agave
1/4 c. extra virgin coconut oil
1/2 tsp. sea salt

1.  Place all ingredients into a bowl and stir until they form a dough.
2.  Place into a muffin pan (silicone is easiest for removal purposes)
3.  Place in the fridge for an hour or more to firm them up.
4.  Store in the fridge

Optional:  Add goji berries!

Frosting: 

1 1/2 Cups Cashews
1/3 cup water
1/4 to 1/2 Cup of Agave depending on sweetness desired
1/2 vanilla bean or 1 tsp. vanilla extract
1.  Blend all in blender until smooth and thick
2.  Spread onto your raw chocolate cupcakes!

Note:  As natural sweeteners and raw chocolate have come into the mainstream, many companies have jumped on the bandwagon and started selling them.  So- quality varies!  I've done my homework and chosen to trust Ultimate Superfood's brand cacao and agave.  Their agave is unheated and high in inulin (a beneficial fiber that slows absorption and feeds the friendly bacteria in your gut) AND it is packaged in non-leaching plastic... so you aren't getting hormone disrupting chemicals with your agave.  Heated agave, according to emerging research, is actually quite harmful to the body/liver and there are brands selling heated agave nectar as raw, so there is reason to be careful in this area.   Ultimate Superfood's Cacoa powder is also in non-leaching plastic.  Plus, it's an heirloom variety of cacao and clean (many on the market contain mold/microbes.  Test yours by spraying hydrogen peroxide on it and seeing if it foams.



  
 

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