{recipe} Mini Chocolate Cupcakes

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in Raw Food Recipe

This raw cupcake recipe comes to us from Julie Morris.

Mini Chocolate Cupcakes

1 cup walnuts
1 cup + 2 Tbsp raisins
2 Tbsp agave nectar
1 Tbsp cacao butter, melted (or use coconut oil)
2 1/2 Tbsp cacao powder
1 cup almond flour
1 cup coconut flour
pinch sea salt

1/2 cup mashed avocado
3 Tbsp Navitas Naturals Cacao Liquor, melted (or use bakers chocolate)
2 Tbsp cacao powder
1/4 cup agave nectar

1/4 cup cacao nibs

Combine the walnuts, raisins, agave nectar and cacao butter in a food processor and puree. Transfer to a large bowl and add in the almond flour, coconut flour, cacao powder and sea salt, kneading together to combine thoroughly and forming a compact dough. (If dough is too dry, add a tablespoon or two of water. If it is too wet, adjust with extra almond flour.)

Combine all ingredients in a blender and puree.

Use a mini muffin tin, and tuck a layer of saran wrap into a cup to use as a mold. Spoon in some of the cupcake dough and press firmly into the cup to form desired cupcake shape. Use the saran-wrap to remove the packed cake from the muffin tin, then peel away plastic. Frost the cupcake liberally with frosting and sprinkle with cacao nibs. Repeat for remaining cupcakes.

Makes 12 mini cupcakes


PLEASE TAKE NOTE! We were psyched when Julie Morris agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Julie’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Julie and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the raw cupcake recipe. Thank you!


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