One more week to Chocolate-sweet-Valentine’s Day!
We choose another recipe in our test kitchen: Raw Cupcakes. We added Carrot pulp to the crust: after juicing carrots, we often toss out the precious leftovers. This time we incorporate the mineral rich pulp into a treat!
All you need is a  high speed blender. Fridge and freezer will do the work to make the recipe successful.

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This week – Raw Divine Chocolate Cupcakes with Banana Filling = 6 cupcakes
This is an easy recipe and can be prepared in advance.

Prepare 1 cupcake baking form for 6 cupcakes. (i greased the walls with coconut oil)

FOR THE CRUST

  • 1 cup DIVINE ORGANICS Almond Flour
  • 1/2 cup Carrot Pulp (leftover after juicing)
  • 3 TBSP DIVINE ORGANICS Raw Cacao Powder
  • 2-3 TBSP DIVINE ORGANICS Coconut Crystals
  • dash Himalayan Salt, dash Vanilla, dash Lemon Zest
  • 1 TSP DIVINE ORGANICS Raw Ground Vanilla
  • 1/4 cup DIVINE ORGANICS Raw Cacao Butter (melted)
  • 1/4 cup Oats

Divine Organics gluten free almond flour preparing-the-crustcupcake-crust
1.) Melt the Cacao Butter slowly.

2.)  In a bowl add all ingredients except the Cacao Butter and Oats. Use your hands to mix the crust, it will be sticky, don’t squeeze, just combine gently the ingredients.

3.) Add the warm Cacao Butter and continue to use your hands to mix. You will be able to form a big sticky ball. Add the oats.

4.) Form a big ball and divide it into 6 little balls, use your fingers to layer it into the cupcake baking form. Put it into the freezer.

FOR THE FILLING:

  • 1/4 cup DIVINE ORGANICS Raw Indonesian Cashews (soaked for minimum 2 hours, ideally 4)
  • 1/4 cup water (or coconut water)
  • zest of 1/2 lemon (or equal part of orange)
    1/2 TSP Cinnamon powder (because it’s winter!)
  • 2 TBSP DIVINE ORGANICS Agave Nectar
  • 1 TBSP DIVINE ORGANICS Irish Moss Paste*
  • 1/4 cup DIVINE ORGANICS raw Cacao Butter (melted)
  • 1 ripe Banana

irish-mossbanana imagefilling-the-cups-with-banana-cream

1.) Blend the cashew nuts with the water creamy.

2.) Add all other ingredients except the cacao butter and mix creamy.

3.) Drizzle the cacao butter into the cream.

4.) Fill the cupcake crust with the thick cream (you will have a big spoon leftover for “naschen”) and return the cupcakes into the freezer, wait until they are frozen.

 (IRISH MOSS PASTE? Here is the youtube video link how to do it, CLICK)

pic-for-post

FOR THE CHOCOLATE CREAM FROSTING:

  • 1/2 cup DIVINE ORGANICS raw Cashew Nuts (soaked)
  • 1/4 cup Water or Coconut water
  • 1 TBSP Maple Syrup
  • 1-2 TSP DIVINE ORGANICS Coconut Crystals
  • 3 TBSP DIVINE ORGANICS Raw Cacao Powder
  • dash of Himalayan Salt
  • dash of DIVINE ORGANICS Ground Vanilla
  • dash of organic Cardamom Powder
  • zest of Lemon (optional)
  • 1 TBSP DIVINE ORGANICS Irish Moss Paste*
  • 1 TSP DIVINE ORGANICS Raw Cacao Butter (melted)

chocolate-frosting

1.) In a high speed blender blend cashew nuts and water creamy.

2.) Add all other ingredients except the melted Cacao Butter

3.) Drizzle into the mix the Cacao Butter, and mix again.

4.) Let rest and harden in the fridge for a minimum of 1/2 hour (or overnight)

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ASSEMBLE:

1.) Remove the tray with the cupcakes from the freezer. Dip the bottoms into hot water for a few seconds. Cover the tray with a cutting board and flip it over. Kick the tray for a few times and the cupcakes will either pop out by themselves, or you can easily remove them with a knife and place them on a plate.

2.) If you want to serve the cupcakes right away, let them defrost for about 10 min. Top each cupcake with Chocolate cake frosting and garnish with a peppermint leave or a slice of Banana, dust with more Cinnamon.