CHOCOLATE CASHEW CREAM CUPCAKES

I found this recipe that has no eggs, no dairy, and no flour. It is not your typical cupcake but the taste is super rich and tasty!! This is sure worth giving a try this weekend!


Chocolate Base:
1 cup Raw Cacao Powder
1 cup melted Raw Cacao Butter
1/3 cup preferred Liquid Sweetener (I used raw agave nectar)
1 tablespoon Vanilla Bean Powder

Cashew Cream:
1 cup Raw Cashews, soaked for 4 hours
½ cup Coconut Oil
½ cup Filtered Water
1/4 cup coconut nectar or agave
1 teaspoon Vanilla Bean Powder
Dash of Himalayan salt

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.

Source: rawrevive

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