IT’S CHERRY TIME!!!!
I just scrolled randomly through old pictures of raw vegan desserts that I created in the last years and I stopped at this one. For a while. I realized that over the years my focus changes, my intention changes, my knowledge grows and so does my recipe book. But how can I have forgotten about THIS Blackforrest Cherry Cupcake Recipe?
Well, it’s back in the TOP of the TOP of my recipes and therefore, I needed to share it with you. Please do me a favor. Spread it. Share it. Gift your loved one a gluten free, raw vegan cupcake. I promise they taste even better than they sound! 😉
What makes the cupcakes recipes so great is that they are not overly packed with nuts and oils as many raw desserts are, but include whole apples and coconut flour in the base (which makes them much much lighter). I think all the raw foodies amongst you know what I am talking about. Most “raw” desserts are loaded with nuts, sometime not even soaked (more on that another time) and often leave what I call “nut brick” in your stomach. It’s heavy to eat and even heavier to digest.
I have been experimenting with alternatives to make raw desserts lighter by using less fats and oils or better: not ALL nuts and ALL oils in one recipe.
So here is one of my all time favourite raw cupcake recipe. DIG IN.
RAW BLACK FOREST CUPCAKES (vegan, raw, gf)
Nothing beats this HEALTHY afternoon treat. Cupcakes and healthy? Yes, every single bite!
RAW Black Forest Cupcake
Ingredients (makes 7 cupcakes):
Dark chocolate cupcakes:
1 cup peeled and chopped apples
1 cup raw coconut flour
1/4 cup honey or agave (or: 2 Tbsp agave plus a pinch of stevia)
2 Tbsp raw coconut oil
3 Tbsp pure water
1/4 cup raw cacao powder
seeds of one vanilla bean
pinch of Himalayan salt
Juicy Cherry Filling:
1 cup pitted cherries
1 table spoon honey or agave
1 cup raw cashews
2 Tbsp honey or agave
2 Tbsp coconut oil
2 tsp vanilla extract
pinch of Himalayan salt
1/4 cup water
Dark Chocolate Cupcakes: Place the chopped apples in your food processor fit with the S-blade and process until smooth. Add the honey, coconut oil & water and process again until well combined. Add the cacao powder, vanilla and salt and continue to process. Finally, add the coconut flour and process until completely combined. Fill your cupcake liners to the top and press firmly to form their shape (I used my small silicone ones). Scoop out the center (about 1cm x 1cm) to make room for the filling. Freeze for 2 hours to firm. Once solid, pop the cupcakes out of the liners and they’re ready to be filled & frosted.
Juicy Cherry Filling: Place all ingredients in your food processor and pulse to roughly chop. Let stand for 15 minutes, then strain out the juice. Divide equally between your cupcakes, filling the centers.
Vanilla Frosting: Pre-soak the cashews for 2 hours. Blend with the remaining ingredients in a high-speed blender until very smooth. Place the frosting in the refrigerator for 2-4 hours to firm. Once it has thickened, frost the cupcakes. Top with a delicious red cherry!
Store the extras in the freezer and pop one out whenever you feel like it.
Give me feedback on the recipe PLEASE! Which other flavor would you like to see a cupcake version of?