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Fully Raw

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    FullyRaw Chocolate Almond-Butter Filled Cupcakes for Halloween!

     

    Ingredients for the Chocolate Cupcake Base:

    1-2 cups raw dried mulberries

    1 cup pitted dates

    1 cup chia seeds

    Half cup raw carob powder or raw cacao powder

    5-6 small dehydrated black figs

    1 tablespoon cinnamon

    Optional for crunch: 1 large tablespoon sweet cacao nibs

     

     

    Process this mixture into your food processor until it reaches the desired consistency. Start molding this base into your cupcake linings, and leave a hole in the middle where you can insert a tiny spoonful of peanut or almond butter inside. Then, cover up the remaining part of the cupcake and close it up with more “batter.”

     

     

     

    Ingredients for the Vanilla Icing: 

    1.5 cups cashews soaked (more if you want it to be thicker)

    1 cup raw coconut water

    4-5 pitted dates

    Pinch of cinnamon

     

     

    Ingredients for the Pink Icing: 

    1.5 cups cashews soaked (more if you want it to be thicker)

    1 cup raw coconut water

    6-10 pitted dates

    Pinch of cinnamon

    1 tablespoon of raw beet powder

     

     

    Ingredients for the Chocolate Hazelnut Icing: 

    1.5 cups hazelnuts soaked (more if you want it to be thicker)

    1 cup raw coconut water

    6-10 pitted dates

    Pinch of cinnamon

    2 large tablespoons of raw carob or cacao powder

     

     

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