Cacao, Raspberry & Coconut mini Cupcakes

by Niki Angelopoulos on April 26, 2018

Cacao, Raspberry & Coconut mini Cupcakes

Looking for a treat that looks good, tastes good and is good for you?

Look no further, we've got you covered. With the rising rate of allergies and sensitivities today, we have moved further away from natural foods, plant based sweeteners and raw ingredients. Our lifestyles of convenience comes pre-packaged and full of additives, preservatives, artificial colours and chemical ingredients.

An accumulation of these ingredients can lead to toxic overload creating an acidic environment in our bodies. Over time, these toxins can cause increased sensitivities, allergies, skin eruptions, headaches, poor energy, fatigue and general feelings of being unwell.

So do we go and live in a bubble? Well, no, but it is our responsibility to ourselves to do the best we can, make better choices where we can and really connect to how our bodies are feeling and look and listen for the signs that there are imbalances occurring.

What does this have to do with cake you ask?

Great question!  

Balance is achieved by not depriving ourselves, but by taking a closer look at our 'treats' so we have taken out the guess work and created this delicious little cupcake.

It is Plant Based, Gluten Free, refined sugar free, fluffy like any delicious sponge should be and don't worry it tastes great!

Even the icing is healthy and worth making to avoid unnecessary quantities of refined sugars that are detrimental to our health and well being.

I created this recipe for our daughter's first birthday as I wanted her to celebrate without compromising her heath, her gut and immune system at such a young age. It was important to us to demonstrate that birthday parties and special occasions can be celebrated without loading up on sugar, sodas and pre-packaged foods. 

I hope you enjoy this recipe as much as our family does. You can make larger cupcakes or use an 8inch tin to make a whole cake too.

 

Ingredients

3tbs water

2tbs ground golden flax seed meal

2 cups flour (I use Red Mill gluten free)

2tsp baking powder

7 tbs Raw cacao powder

1/2 tsp salt

2 cups date syrup (Recipe below)

6tbs coconut oil melted

1tsp vanilla

1 punnet organic fresh raspberries

 

Method

Step 1:

Preheat oven to moderate, 180 degrees.

Line your mini cupcake tin with either cupcake liners or a little coconut oil in each.

Step 2:

Combine the 3tbs water with the 2tbs flax meal. Set aside at least 10 minutes until thick and goopy. This will bind and hold the cupcakes together in place of eggs.

Step 3:

In a small bowl, whisk the flour with the baking powder.

Step 4:

In a larger bowl add: Cacao powder, salt, date syrup, coconut oil and flax meal and mix until smooth.

Step 5:

Add 3/4 of the flour mixture and gently fold through. Do not mix vigorously as this will result in dense and rubbery cupcakes. Folding will keep them light, fluffy and moist. Add the rest of the flour until just combined and no flour lumps are present.

Step 6:

Spoon 1 tablespoon of mixture into each cupcake liner/mould, and do not over fill. There is enough mixture to make 38-40 mini cakes.

Step 7:

Bake in a moderate oven for 12-15 minutes. Cakes should rise and smell cooked. Place a skewer or sharp knife in the centre cake and it should come out clean. Turn off the oven and let the cakes cool for a few minutes, but not completely in the tin. Place on a cooling rack and let cool completely before icing with coconut cream and dressing with raspberries.

 

Date syrup

1 1/2 cups medjool dates

Water

Pitt the dates, place in a blender. Cover with enough water and blitz until smooth and creamy. Pour a little of the water at a time until you reach a pouring consistency, but not too watery, more like thick cream. 

 

Coconut crea icing

Meat of 1 young thai coconut or (120gm organic silken tofu)

140ml organic coconut cream

Good squeeze lemon juice

1tsp vanilla extract or 1/2 tsp vanilla powder

1-2 dates or a few drops of stevia

 

Safely open up the coconut, pour out the water and spoon out the meat.

Rinse the meat and place in a blender. Add the coconut cream, lemon juice, vanilla and dates. Blend on high speed until smooth and there are no lumps.

The cream will be runny, so needs at least 4 hours to set. Best made the night before. The mixture will set firm enough that it will hold its shape when piped.

 

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Eat Well! Be Well & Enjoy Life!

With Love,


Niki Angelopoulos
Naturopath & Live Blood Microscopist
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