Chocolate and Vanilla Raw Cupcakes 



¾ cup of raw almond

1 cup pitted medjool dates

Half cup of raw cacao powder

1 tablespoon of Raw Health melted Coconut oil

1 tablespoon of Raw Health Acacia Honey


For the frosting:


3/4 cup of cashew soaked overnight or at least for 8 hours

2 heaped tablespoon of Raw Health Cashew butter

4 tablespoons of Raw Health Acacia Honey

1 cup of coconut cream

2 tablespoon of Raw Health melted coconut oil

1 teaspoon of vanilla extract 

A handful of cacao nibs to sprinkle on top (optional)



Start by making the cupcakes base: place the almonds into a food processor and blitz until you have a crumbly kind of flour. Add all the other ingredients and blitz again until a sticky mixture starts to form.

Lay a cupcakes/ muffins tray with some muffins cases and with your hands press down the mixture until the cases are full. Place the cupcakes in the freezer to set while you are making the frosting.

Drain and rinse the soaked cashews. Place them into a food processor or blender and add all the other ingredients. Blend until completely smooth. You might need to stop the blender, scrape the side and blend again few times.

Pour the frosting into a baking pipe if you have it, or just use a zip lock bag and cut a tiny hole in one of the corner. Remove the cupcake from the freezer. With a steady hand frost the cupcakes and sprinkle them with the cacao nibs if using. If the frosting is slightly soft you might want to put the cupcakes in the fridge for ½ hour to set. Remove the cupcakes from the fridge at least 10 minutes before serving and enjoy! 

Store any leftover in the fridge or freezer for a week.

Windmill products used in this recipe