Raw Chocolate Mint Cupcakes Recipe

So far being Raw this time around has been fantastic!  Trying new things is really helping to keep it exciting and tasty!  Morgan and I decided to try our hand at making up a recipe with things we had here at the house.  We made it up as we went along and wow, we have a winner with this Raw Chocolate Mint Cupcakes Recipe.

I love love love mint and chocolate together!  So we decided to make a Raw recipe that would use those two fantastic flavors combined.  This recipe is good for you!  There is no added sugar, only wholesome raw ingredients.

Tools needed:

• Food Processor
• Muffin Tin
• Mixing Bowl

Ninja Mega Kitchen System (BL771)Lucentee® Large Muffin Pans – Top Non Stick Bakeware for Muffins, Cakes and Cupcakes – 12 Cups Texas Jumbo Silicone Mold / Baking Tray – Heat Resistant Tins up to 450°F- Easy to Clean – Blue3-Piece Mixing Bowl Set, Eco-Friendly, Melamine & BPA Free. Food Prep Set – 3 Mixing Bowls, Burgundy Wine 6.5L/Tequila Green 3.76L/Marine Blue 2.10L by More Cuisine Essentials BG -2122A

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Ingredients:

Cupcake Ingredients

• 1 Cup Almonds
• 4 Medjool Dates
• 4 tsp Raw Carob Powder
• Organic Pure Vanilla Extract to taste.
• 1 Young Coconut
• Raw Organic Brazil Nut Protein Powder if “batter” is too wet.
• Pinch of Sea Salt

Mint Icing Ingredients

• 1 Avocado
• Raw local honey to taste
• Pure Peppermint Extract to taste.

Chocolate Drizzle Ingredients

• 1 tbsp Raw Carob Powder
• 1 tbsp Raw local honey
• Pure Peppermint Extract to taste.
• 1 tsp Raw Coconut Oil (liquified)
• Water if needed

Instructions

Process the almonds in the food processor until ground to a powder.  Then add the Dates, Carob Powder, Flesh of the young coconut and a splash of the coconut water to help it process.  Process until mixed well and dough like.  You will need to stop occasionally and scrap down the sides.  Once mixed remove to a mixing bowl.  Stir in vanilla and a pinch of sea salt.  If it seems a bit to wet, feel free to add protein powder to thicken it up a bit.  You want it to be able to form up.  Press dough into muffin tins til about the halfway mark.  Place in freezer to firm up, about a half hour.

Remove by running a butter knife around the edges and place on a plate.  Now it’s time for that bright green peppermint icing.  Mash one avocado, sweeten with honey to taste.   Then stir in peppermint until it is the strength of mint you like.  Ice the cupcakes!

Now my favorite part!  The chocolate mint drizzle!  You need to work kind of fast with this!  Mix honey and carob powder together.  Then take the liquefied coconut oil and mix it in as well.  Work fast!  If it seems too thick you can thin it with a bit of warm water.  Put the chocolate on top and place back in the freezer to firm up.  The chocolate will harden up a bit because of the coconut oil.

Now, eat your heart out!

The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 RecipesRaw and Simple: Eat Well and Live Radiantly with 100 Truly Quick and Easy Recipes for the Raw Food LifestyleRawmazing: Over 130 Simple Raw Recipes for Radiant HealthEat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes

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Girl on Fire

Photographer at Loudmouth Photography

Brandy is the wife to a carpenter/musician and the mother of 3 amazingly awesome homeschool/unschooled girls. Brandy is a Photographer as well as a Coach for the Weebellion as part of Rolling Rebellion Jr. Roller Derby. Brandy is passionate about many things and suffers from a very painful and degenerative neurological disease called CRPS/RSD.

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