Of course, when Brianna and I are together, our time revolves around food. We love to experiment and try different recipes. One of my favorite recipes we made this week (and I think Bri would agree) was Chocolate Cupcakes with “cream cheese” frosting. The recipe is from Raw and Simple by Judita Wignall. These are really nice and fudgie cupcakes – obviously because they are raw.
1/2 c cashews, soaked 2 hours
1/4 c coconut oil, warmed to liquid
1/4 c water
1/4 c xylitol, agave, maple syrup, or honey
2 Tbls lemon juice
1/2 Tbls vanilla
2 tsp lecithin powder
Combine all ingredients except lecithin powder in a blender until very smooth. Add lecithin and blend again. Chill for four hours or until completely firm.
2 1/2 cups walnuts
3/4 cup packed Medjool dates
1/2 cup cacao powder
Pinch sea salt
Place walnuts in a food processor and grind into a flour. Add dates, cacao, and sea salt and process until the mixture starts to stick together. Don’t over process or it will become too oily. If mixture isn’t sticking together well, transfer it to a bowl. Add 1 tbls of water, and mix well with your hands.
When the mixture is the right consistency, press it into a twelve-tin mini cupcake pan lined with cupcake wrappers. They will have some height to them. Shape the tops into little mounds. If you choose, you can make them flatter and create about sixteen smaller cupcakes instead.
Stick cupcakes into freezer or refrigerator for 20-30 minutes to firm up.
Frost cupcakes and top with cacao nibs, goji berries, coconut, and anything that you’d like!!! Enjoy!
A lovely summery drink we made was Ruby Red Ginger and Honey Sun Tea from Going Raw by Judita Wignall. So delicious and perfect!!!
4 cups water
3 Tbls dried crushed hibiscus flowers
4 tsp ginger juice
1/3 c honey
Lime Wedge for garnish
Place water and hibiscus leaves in a glass jar and close with a lid. Allow to sit in sun for 6 hours. Pour the tea through a strainer into a pitcher and add the ginger juice and honey. Chill before serving, then garnish with a lime wedge. Enjoy!