Rich Raw Cacao and Salted Caramel Cupcakes

Raw Chocolate Cupcakes with 

Salted Caramel and Macadamia Nut Buttercream

These cupcakes are full of good stuff - super chocolatey with a sweet and smooth buttercream. Also very Christmassy! I made these without protein powder but feel free to add in 1 to 2 scoops of protein in the cake batter and the buttercream for extra goodness.

YEILDS 7

Ingredients

Raw Chocolate cupcakes:

• 1 cup ground almonds
• 1 cup walnuts
• 3/4 cup cacao
• 2 1/2 cup soft dates
• 2 tbsp cacao nibs
• 1 heaped tsp xylitol
• Pinch of Himalayan salt
• 2- 3 tbsp water

Opt.  1-2 scoops of chocolate protein powder

Buttercream:

• 1/2 cup cashews, soaked
• 1/2 cup macadamias, soaked 
• 1/4 cup organic virgin coconut oil
• 2 tbsp coconut milk
• 2 tbsp agave/maple syrup
• 1/4 tsp Himalayan salt
• 1 tsp salted caramel flavouring
• 1/2 tsp vanilla extract

Opt. 1 scoop of vanilla 

METHOD

Soak the cashews and macadamias by submerging them in a bowl of water for a couple hours (or preferably overnight) but if you need them soaked ASAP... yes we forgot to soak them overnight too... you can quick soak by using hot water. Set the nuts aside. 

Next make the raw cupcakes. Add the almonds and walnuts to a high speed blender and process till the nuts are grounded. Next add the dates and cacao nibs. Blend for 40 seconds and repeat. Finally add the remaining cupcake ingredients and blend another 2 - 3 times till the mixture starts to form into ball while processing. Add a tbsp of water one at a time during intervals of this process to help the mixture stick together, adding more or using less if necessary.

Scoop the raw cake batter out and split into 7 muffin moulds, pressing the batter down to create a flat top to hold the buttercream and refrigerate.

Drain the cashews and macadamias and pour into your food processor along with the coconut oil. Puree a few times at 40 second intervals on high speed till the nuts turn into a paste. Add the milk, syrup, salt and flavourings and blend again till you reach a completely smooth and creamy texture.

To get a light buttercream transfer the mix to a shallow bowl and freeze for 30 minutes. Remove from the freezer and whip vigorously. Freeze again for another 10 minutes and whip. Repeat this step another time till the buttercream is fluffy and light.

Remove the cupcakes from the muffin moulds and place onto a flat surface to decorate.

Smother them in buttercream or if you want to make them look fancy pipe using a piping bag and shaped nozzle.

Follow link to shop ingredients:  Go Nutrition