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Chocolate Cashew Cream Cupcake
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Chocolate Cashew Cream Cupcakes

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

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!