Raw Chocolate Cupcakes with Vanilla-Cashew Frosting

By Sarah-Lyn

Ingredients

• 1 cup raw cashews
• 2 Tb agave
• 2 Tb honey
• Seeds from 1/2 vanilla pod
• 1 t vanilla extract
• Pinch sea salt
• 2 Tb melted coconut oil
• Water, only if needed
• 1 cup raw nuts (ex. walnuts, almonds, pecans, etc.)
• 1/2 cup dates
• 2 Tb agave/honey
• 1 t vanilla extract
• Pinch sea salt
• 1/2 t cinnamon
• 4 Tb cacao
• 1/4 cup coconut flakes
• 1/4 cup hemp seeds

Details

Adapted from rawfoodlove.blogspot.ca

Preparation

Step 1

To make frosting: blend raw cashews into cashew butter in a high-speed blender (Vita-Mix). Make sure to keep pushing the cashews down so they get blended and you don't burn out your motor. It doesn't need to be super creamy, but make sure it's past the floury stage. It'll probably be really thick.
Then mix the cashew butter and all other ingredients in a food processor until smooth. Put in piping bag and set in fridge.

To make cupcakes: Pulse nuts in food processor until very fine, add dates until they're broken down. Then add all other ingredients and pulse until it sticks together, but doesn't stick to your hand (rough dough). Use a cookie cutter to form the "dough" into shapes; I just used a circle. Pipe frosting onto the top of the cupcakes and refrigerate for a bit if you want. Then enjoy!