Chocolate peanut cupcakes
In the Winter we crave warm, nourishing foods and eating raw is just much less appealing. But even when the freeze is on outside, it’s so important to include some raw food in our kids diets like crudites in lunch boxes, fruit to snack on and colourful juices to refresh. The nutrient values are so much higher in raw foods and the anti-oxidants are boundless. Cooking in any form creates free radicals and heating most oils can produce trans fats. Whereas raw foods makes us feel energised and detoxified. The complete opposite to that sluggish feeling most kids have in January and February.
This week we have a recipe for a raw and sugar free chocolate treat. Easy to make, moreish and wonderfully sweet.
1/2 cup coconut oil (melted)
1/4 cup maple syrup
1/3 cup cacao powder
Peanut caramel topping:
4 tbsp cashew butter
1 tbsp maple syrup
2 tbsp coconut oil (melted)
pinch of cinnamon
pinch of salt
Place 18 cupcake cases into a cupcake tin and leave to the side. Melt coconut oil for both the cupcakes and the topping. Pour out two tablespoons of the oil into a separate bowl, leaving half a cup of coconut oil in the pan. Then add in the cacao powder and 1/4 cup of maple syrup. Stir well. Pour a spoon of mixture into the bottom of each case and put them into the freezer to harden.
Meanwhile, mix the leftover coconut oil with all of the ingredients for the peanut caramel topping until very smooth.
Take the tray out of the freezer (check they're hard) and place a little teaspoon of the caramel mix into the centre of each one. Finally, sprinkle some cacao powder on top, and place back in the freezer for another half an hour or so. Once they’re set you can transfer them to the fridge and serve with fruit. Be warned, these disappear fast.