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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
1
cup
Raw Cacao Powder
1
cup
Raw Cacao Butter
melted
1/3
cup
Agave Nectar
1
tablespoon
Vanilla Bean Powder
Cashew Cream
1
cup
Raw Cashews
soaked for 4 hours
½
cup
Coconut Oil
melted
½
cup
Filtered Water
1/4
cup
Agave Nectar
1
teaspoon
Vanilla Bean Powder
dash
Himalayan salt
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!