Raw Mini-Cupcakes

This passover I finally tried out Ani Pho’srecipe for raspberry ganache Fudge Cake from Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats. Months ago when I first bought the book, I had bookmarked it with a post-it titled “passover” since the recipe is kosher for passover since it contains no flour or grains. For that particular recipe, Ani called for the cake to be made in two layers in a cake pan, but I decided it would be easier to make it the mini-cupcake pan. The results were great, the mini-cakes turned out super cute, are great for portion control, and can be frozen and defrosted individually for a quick snack or dessert.

I have listed my two mini-cupcake recipes inspired by Ani Pho’s raspberry ganache fudge cake. These are my go-to snack that I store in the freezer at work and at home. They are great for a pre or post workout and great when you need something sweet.

However, the basic principle for making these raw mini-cupcakes is a simple 1:1 ratio of nuts/seeds/dry ingredients to sweet dried fruit. I always use some dates in each recipe as they are the best at sweetening and binding. If you are feeling adventurous try making your own recipe based on the 1:1 ratio. For example :1 cup dates + 1 cup sunflower seeds + stevia OR 1/2 cup dates + 1/4 cup dried figs + 1/4 cup dried apple rings + 1 cup walnuts + 1 tbs grated ginger + stevia  OR 1/2 cup dates + 1/2 dried apricots + 2 tbs coco powder + 1 cup pistachios + stevia.

Raw Chocolate Mini-Cupcakes

2 1/2 cups roasted sunflower seeds (or any other nut or seed – pistachios, walnuts, brazil or pecans would work well)
1/3 cup carob powder
1/3 cup cocoa powder
1/4 tsp salt
2 cup pitted dates (OR 1 cup dried figs + 1 cup dates)
Stevia to sweeten (optional)

Process the sunflower seeds in a food processor on the pulse mode. Once the nuts are chopped add all the remaining ingredients and process until mixture starts to ball (come together) in the machine. Line a mini-cupcake pan with papers. Scoop the mixture into the mini- cupcake pan compacting the mixture with your finger so that they hold together. Freeze until firm and keep in the freezer until they are ready to serve.

Raw Mango Ginger Mini-Cupcakes
For my running buddy (who is allergic to chocolate in addition to gluten).

1 cup sunflower seeds
1/2 cup dates
2/3 cup shredded coconut (unsweetened)
1 tbsp grated fresh ginger
1/2 cup fresh mango (about 1 small mango)
Stevia to sweeten (optional)

Process the sunflower seeds in a food processor on the pulse mode. Once the nuts are chopped add all the remaining ingredients and process until mixture starts to ball (come together) in the machine. Line a mini-cupcake pan with papers. Scoop the mixture into the mini- cupcake pan compacting the mixture with your finger so that they hold together. Freeze until firm and keep in the freezer until they are ready to serve.

*If you don’t have cupcakes papers use squares of parchment paper or plastic wrap as shown below. If you don’t have a pan or papers you can roll them into balls. I buy my papers online or at Bed Bath & Beyond.

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