Back

Raw Chocolate Cashew Cream Cupcakes

Ingredients

  • Chocolate Base
  • ½ cup Cocoa Powder
  • ¼ tsp Sea Salt
  • 4 tbsp. Protein World Coconut Oil, melted
  • ½ cup Cashews
  • ½ cup Almonds
  • 3 tbsp. Honey
  • 3 Medjool Dates
  • 1 tsp Vanilla Extract
  • Cashew cream
  • 1 cup Raw Cashews
  • ½ cup Protein World Coconut Oil
  • ½ cup Water
  • 1 tsp Vanilla Extract
  • 1 tsp Honey

Nutritional Info

  • Per Serving
  • Calories 333
  • Protein 6g
  • Carbs 22g
  • Sugars 13g
  • Fibre 3g
  • Fat 25g

Method

  • For the Base
  • In a food processor or blender add all the chocolate base ingredients and blend until smooth
  • Grease a muffin tin or line with paper liners and set aside
  • Spoon the chocolate base mixture into 7-8 of the muffin tin compartments about ½ full
  • Put muffin tin into freezer to set for ½ hour
  • For the Cashew Cream
  • Combine all ingredients in a high speed blender or food processor until smooth
  • Place cream into a glass container and set for ½ hour in the freezer to thicken
  • Assembly
  • Remove the muffin tin and cashew cream from the freezer
  • Place cashew cream into a pastry bag and swirl cream onto chocolate bases in the muffin tins
  • Garnish with your choice of raw cacao nibs, nuts, goji berries or coconut
  • Keep in fridge until eaten, Enjoy!
  • Serves 10