raw raspberry Chocolate cream cupcakes

I whipped these puppies up the other night from some leftover cashew cream and a halfa bag of frozen raspberries that were rattling around in the bottom of the freezer. They didn't turn out too bad!

I was just intending on chucking them up on facebook as a bit of foodporn but I have been asked for the recipe so here it goes... 

Whats in it?

Base 

• 1 cup of dates 
• 1 cup of almonds
• 1/2 cup of cacao powder

Raspberry Middle 

• 3/4 cup raspberries- fresh or thawed
• 2 tablespoons of lemon juice
• 2 tablespoons of EV coconut oil melted

Chocolate Cream Topping 

• 1 cup of cashews, soaked for an hour
• 1/2 cup coconut cream
• 1/4 cup cacao powder 
• 1/4 cup maple syrup
• juice of a lemon
• tablespoon of vanilla

How do you do it?

Base

• Place the almonds and cacao in the food processor and blitz till crumbs. Add the dates and process until like a dough. Press a small amount into a silicon muffin tray. Put in freezer to set. 

Middle

• Put the raspberries, the lemon and the coconut in the processor and blend till smooth. Add some coconut sugar if you like it sweeter. Pour a over the bases, allowing enough room for the choc layer. Put back into freezer. 

Choc cream top

• Put all of the ingredients into a high speed blender and blend until it resembles a smooth cream. Spoon onto the frozen bases and top with a few raspberries, then return to the freezer to set for a few hours. Serve from the freezer, but allow about 20 mins for them to thaw a little. 

I still have a few of these in the freezer, they are calling my name! 

Enjoy!