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Chocolate Cashew Cream Cupcakes

Chocolate Cashew Cream Cupcake

There are no words to describe how good these are!  If you are a chocolate lover like me, watch out, you won’t stop eating these, but it’s okay because these are actually healthy for you!  It’s no secret how much I LOVE chocolate; dark, healthy chocolate of course!  I also am in LOVE with Cashew Cream; so, I decided to combine my two loves and voila, these chocolate cashew cream cupcakes were born!

This recipe is super easy and does not take long to make.  These are perfect if you want some kicking around when you have a sweet tooth, or if you want to impress your friends.  These are also kid-friendly because they are not loaded with sugar, and you keep it a secret that they are dairy free and healthy :).

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I used my silicone cupcake mold which is the best to use for this recipe because they pop out of the mold so easy.  I guess you can say these are kind of like a cheesecake minus the traditional crust and tangy flavor of the cashew cream.  There are so many uses for cashew cream; you can also use it as a dip for fruit, cheesecake base, pour over top of ice cream or even add it to a smoothie (I may have done this once or twice).

I have recently re-photographed and re-vamped this recipe since it is the most popular post on my blog; but I can see why, because they are AMAZING and you should try them for yourself!!

Chocolate Cashew Cream Cupcake

Chocolate Cashew Cream Cupcakes

Crystal Bonnet
Raw, Vegan, Gluten-free cupcakes made with a raw chocolate base and cashew cream on top! So good!!
Servings 9

Ingredients
  

Chocolate Base

Cashew Cream

Instructions
 

Chocolate Base

  • Melt the raw cacao butter double boiler method.
  • Combine cacao powder, sweetener and vanilla bean powder in a bowl.
  • Add the melted cacao butter and whisk until smooth.
  • Pour chocolate mixture into a funnel or measuring cup and pour into a silicone cupcake mold about 1/2 full.
  • Place mold into the freezer for 1/2 hour to set.

Cashew Cream

  • Rinse cashews well, and combine all ingredients in a high speed blender until smooth.
  • Remove silicone mold from the freezer and pour the cashew cream on top of the set chocolate filling each one full.
  • Place mold back in freezer overnight or for 4 hours.
  • Remove from freezer 1/2 hour before serving.

Notes

Keep in the refrigerator for 5 days.
Be creative with your toppings!
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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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39 thoughts on “Chocolate Cashew Cream Cupcakes”

    1. Lol.. so yum! Be careful, you won’t be able to stop eating them, but totally worth it! 🙂

    1. No, none needed; you can always add a tablespoon of agave or your favorite liquid sweetener if you like.

  1. Priscilla Thornton

    It is wonderful to see a tread for eating healthy and whole foods and using less sugar and processed ingredients. However, we cannot forget about macro nutrition and balance. Would you say that the largest macro nutrient in these cupcakes is fat? It may be a healthier fat than butter but it is still fat. This is dessert so one such as this from time to time is fine. Just thought I would point that out and keep up the great creativity.

    1. Hi Jan, This recipe makes about 8 but you will probably have some cashew cream left over; which is great because you can use it dip fruit, or even put on top of granola!

    1. Hi Jenn, you can try macadamia nuts soaked for about an hour, or blanched almonds soaked overnight. Let me know how if that works.

    1. Hi Chantelle,

      Sorry I do not count the calories for my recipes; honestly I wouldn’t even know how to figure that out 🙂

    1. Hi There! Of Course!
      Liquid Sweeteners include: Maple Syrup (sweetest, not considered raw), Agave Nectar (sweet, but most neutral), Yacon Syrup (low on the Glycemic Index, contains FOS which is good for healthy intestinal bacteria), or Coconut Nectar (lowest on the Glycemic Index, rich in amino acids and minerals).
      You can also use coconut sugar or Xylitol – although not liquid, these would also work.
      Hope that helps, let me know if you have anymore questions. 🙂

      1. Thanks! That does help. It is actually my first time ever hearing that term so I wasn’t sure what it really was to begin with. I have a better understanding of it now thanks to some other examples you gave out. Thank you again.

  2. This may sound stupid, but I’ve never made anything with any of these ingredients so does it have more of a dark chocolate taste to it?

    1. Hi Merry,

      No question is ever stupid! 🙂 But yes, they do have more of a dark chocolate taste as the chocolate is made with real raw cacao powder and butter and no dairy ingredients are added. With the cashew cream though it definitely adds a creamy texture and taste. Hope that helps!

    1. Hi Amanda,

      Thank you so much for your question; you can use any liquid sweetener. I know stevia’s sweetness flavor is very strong so the ratio would have to be less.
      Another sweetener you can use agave nectar, or raw coconut nectar or maple syrup and keep the measurement the same 🙂

    1. Hi Heidi, thank you for visiting my blog 🙂 This recipe will make between 4 – 5 if you use cupcake molds or a lined muffin tin 🙂

  3. Hi Crystal! This looks absolutely amazing 🙂 I was wondering what the light brown part in the middle is? Which you can see on the outside but not on the inside…
    Can’t wait to try these 🙂

    1. Hi Lenny,

      So sorry for the late reply! the light brown part in the middle is actually from the melted chocolate coming up on the sides of the mold, nothing special lol! Let me know how you like them!

  4. is there a difference between cocoa butter and cacao butter in this recipe as far as the results?

    1. Hi Anne,

      Thank you for your comment. The difference is Cacao Butter is raw and Cacoa Butter is not. If you are not worried about keeping the recipe raw, I’m pretty sure you will get the same result with Cocoa Butter. Thanks!

      1. Thanks Crystal, now one more question, can I use vanilla extract or should I find your vanilla bean powder?

        1. Hi Anne,

          No problem! and yes you can use vanilla extract. Vanilla bean powder is hard to find and really expensive, but I like to use it because it’s the truest form of vanilla. 🙂 And the taste and smell is divine 🙂

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