These cupcakes look scrumptious, don’t you think? I know I could easily eat, well, many more than I should. The flavor of these dairy and gluten-free cupcakes is coconut and pineapple, and they are the creation of our contributing raw chef Carolyn Akens.
Carolyn has a love and flare for creating raw food desserts and it sure shows in her work. I have seen some of her raw cake creations and they are simply stunning.
One of the ingredients Carolyn uses in making the frosting is coconut oil. When choosing this oil, be sure to use organic coconut oil that is void of trans fatty acids and is not hydrogenated. Here are two options, both brands I use:
1 cup walnuts 1/2 cup almonds 1/4 teaspoon Celtic sea salt 1 cup unsweetened coconut 1 cup medjool dates, pitted 1/4 cup agave 1 teaspoon vanilla extract 1/8 teaspoon nutmeg, freshly ground 1/4 cup fresh pineapple, chopped
In a food processor, place nuts, salt, coconut, and process into a fine meal. Add the dates, agave, vanilla, nutmeg, and pineapple to the food processor and mix well.
Use a small ice cream scoop or spoon to form balls and place in silicone muffin cups. Press the ball gently to form into a cupcake shape.
1 cup cashews, soaked 1 hour 1/2 cup fresh pineapple, chopped 1/4 cup coconut meat 1/2 cup agave 1 teaspoon vanilla 1/8 teaspoon Celtic sea salt 2 Tablespoons coconut water 2 Tablespoons lecithin 1 Tablespoon coconut oil
Add all the ingredients to the blender except the lecithin and coconut oil. Blend until creamy. Slowly add the lecithin and coconut oil with the blender running and blend until ingredients are incorporated and smooth. Put frosting in refrigerator to set up the right consistency before frosting cupcakes.