Raw Chocolate Cupcakes with Vanilla-Cashew Frosting by Emily von Euw

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RAW CHOCOLATE CUPCAKES
WITH VANILLA-CASHEW FROSTING

By Emily von Euw

http://rawfoodlove.blogspot.com/

FROSTING

1 cup raw cashews

4 Tb agave or maple syrup

Seeds from 1/2 vanilla pod

1 t vanilla extract

Pinch sea salt

3 Tb coconut oil, melted

CUPCAKES

1 cup raw nuts (ex. walnuts, almonds, pecans, etc.)

1/2 cup dates

2 Tb agave or maple syrup

1 t vanilla extract

Pinch sea salt

1/2 t cinnamon

4 Tb cacao or cocoa

1/4 cup coconut flakes

1/4 cup hemp seeds

Makes about 15-20

To make frosting, blend cashews into cashew butter in a high-speed blender. Then process the cashew butter and all the other ingredients in a food processor until smooth. Put in piping bag and set in fridge.

To make cupcakes, pulse nuts in food processor until very fine, then add dates until they're broken down. Add all other ingredients and pulse until it sticks together, but doesn't stick to your hand. Use a cookie cutter to form the "dough" into shapes; I just used a circle. Pipe frosting onto the top of the cupcakes and refrigerate for an hour. Then eat them up!