About a week ago, I was in Arizona for business. A co-worker, Holly Rupert, is an incredible raw food chef brough a care package to my hotel room.
I’m here to tell you right now, that food sustained my very soul.
When I was completely spent, I’d eat a half a cupcake and feel ZERO guilt because I KNEW they were 100% healthy for more.
Sometimes we really DO need a nap and a cupcake-especially when they are this great for you-actually FEEDING you.
Now…I poked around for her recipe and she was forthcoming with the basics.
This recipe is very similar to Holly’s…it’s not the same. Here frosting was MUCH better…smoother.
I think she used more coconut oil than me.
If you have any suggests, please post them as comments, because that was PERFECT!
That said, this is MY raw vegan cupcake and its to die for!
Here’s what my kids said:
Liam (age 9): MMMMM…this is the best cupcake ever!
Alex (age 16): Not bad! Gooood!
Joseph (my hubby): Yum, honey. MMM!
This is how they’re made:
2 Cups raw walnuts
1 Cup raw unsweetened coconut shredded
1/2 Cup of any raw nut butter
1/2 Cup agave or maple syrup
Food process until it’s “dough like”
Form into sprayed muffin pan and refrigerate.
1/2 Cup raw unsweetened coconut flakes
1/4 Cup agave or maple syrup
1/2 teaspoon vanilla extract or 1 scoop vanilla protein powder (which I used and therefore they are not 100% raw vegan, but I’m cool with that-plus….protein. MMMMMM…..pro-tein)
Blend until smooth.
Pour into a ziplock bag.
Snip corner of baggie and used to frost the cupcakes!