Raspberry and Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Raw, Vegan
Serves: 6
Ingredients
  • FOR CRUST:
  • ¼ cup pistachio
  • ¼ cup activated buckwheat
  • ¼ cup shredded coconut
  • 6 soft dates
  • 1 tbsp coconut oil
  •  
  • FOR CHOCOLATE LAYER:
  • 1 ripe avocado
  • 1 tbsp raw cacao powder
  • ¼ cup activated buckwheat
  • 1 tbsp coconut oil, melted
  • 1 tbsp or more nut milk
  • 3 soft dates, optional
  •  
  • FOR RASPBERRY LAYER:
  • 1 cup frozen raspberries
  • 1 small beet peeled and cut into chunks
  • 1 tbsp coconut oil, melted
  • 1 small ripe banana
Instructions
  1. Place all the crust ingredients into a food processor and process into a fine sticky crumble.
  2. To make the chocolate layer, combine all ingredients in a high speed blender and blend until smooth. Pour over the crust. Place in the freezer while you make the second layer.
  3. Blend all the raspberry layer ingredients into a smooth mixture. Add to a cupcake, let it sit in the freezer at least an hour.
  4. Decorate and serve, Enjoy!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/03/29/raspberry-and-chocolate-cupcakes/