RawKnitster
01-18-2010, 12:50 AM
This recipe started with a RawFoodTalk favorite, RP brownies.
1 cup walnuts
1 cup pitted dates
seeds from 1/2 vanilla bean (or 1/2 t. vanilla extract)
1 teaspoon melted coconut oil
pinch of pink or celtic sea salt
optional for chocolate cake: 1/4 cup cacao powder
Process the pitted dates in food processor to make a smooth paste. Remove dates from processor. Put walnuts in food processor and process until finely ground, do not overprocess or the walnuts will become too oily. Add the date paste and remaining ingredients. Pulse until combined.
If desired remove some mixture and set aside for middle layer.
For bottom layer, add chocolate of your choice. 1/4 cup cacao powder will work. I used 1/2 cup grated cacao paste (melted in dehydrator) and 1-2 Tablespoons yacon syrup. Process until smooth.
Press bottom layer into paper lined muffin pan. If making cake press batter into plastic lined bread pan. (I put in freezer for 20 minutes to set up before pressing in middle layer.)
Frosting:
Goji berry Paste (1/2 cup goji berries, soaked in water for 20 minutes, drain, blend lightly in blender to make paste, strain out seeds by pushing mixture through strainer with back of spoon. This takes time.)
1/2 to 3/4 cup Artisana coconut butter, melted in dehydrator
2-4 Tablespoons coconut oil, melted in dehydrator
1/4 cup plus 2 Tablespoons agave (warmed in dehydrator)
1/8 t. vanilla extract
pinch pink or sea salt.
Put all in Vitamix and blend until smooth. Pour on top of cupcakes or cake.
Decorate with goji berries.
Put in fridge to set up. Serve cold or at room temp.
Makes 9 cupcakes
Chocolate Sunrise Cupcakes and Cake
1 cup walnuts
1 cup pitted dates
seeds from 1/2 vanilla bean (or 1/2 t. vanilla extract)
1 teaspoon melted coconut oil
pinch of pink or celtic sea salt
optional for chocolate cake: 1/4 cup cacao powder
Process the pitted dates in food processor to make a smooth paste. Remove dates from processor. Put walnuts in food processor and process until finely ground, do not overprocess or the walnuts will become too oily. Add the date paste and remaining ingredients. Pulse until combined.
If desired remove some mixture and set aside for middle layer.
For bottom layer, add chocolate of your choice. 1/4 cup cacao powder will work. I used 1/2 cup grated cacao paste (melted in dehydrator) and 1-2 Tablespoons yacon syrup. Process until smooth.
Press bottom layer into paper lined muffin pan. If making cake press batter into plastic lined bread pan. (I put in freezer for 20 minutes to set up before pressing in middle layer.)
Frosting:
Goji berry Paste (1/2 cup goji berries, soaked in water for 20 minutes, drain, blend lightly in blender to make paste, strain out seeds by pushing mixture through strainer with back of spoon. This takes time.)
1/2 to 3/4 cup Artisana coconut butter, melted in dehydrator
2-4 Tablespoons coconut oil, melted in dehydrator
1/4 cup plus 2 Tablespoons agave (warmed in dehydrator)
1/8 t. vanilla extract
pinch pink or sea salt.
Put all in Vitamix and blend until smooth. Pour on top of cupcakes or cake.
Decorate with goji berries.
Put in fridge to set up. Serve cold or at room temp.
Makes 9 cupcakes
Chocolate Sunrise Cupcakes and Cake