Raw food vegan cupcakes - vanilla flavored with lime frosting. The raw food diet can be full of complicated dishes that take hours, even days, to prepare. So it's nice to remember how easy it can be! This is one recipe where I don't necessarily recommend soaking the nuts. But if you can't help yourself, you should wait until they dry to make these raw vegan cupcakes. You can either make them in a cupcake pan with paper linings, or use a scooper to portion them out. You can also use whatever combination of nuts and seeds you have on hand, the recipe is very adaptable.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 12 to 16 cupcakes
- 1 cup raw almonds
- 1 cup macadamia nuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup raw almond butter
- 6 tablespoons raw agave nectar
- 2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom, optional
- Lime Frosting:
- 1 cup mashed avocado
- 2 tablespoons raw agave nectar
- 2 tablespoons raw coconut oil
- 1 teaspoon lime zest
- 1 tablespoon lime juice
Place all of the cupcake ingredients in a food processor on high speed for about 20 seconds or until the chunks are small and the mixture is sticky.
With a spoon or scooper, portion out your desired size of cupcake. You may want to flatten the top a bit so that the frosting doesn't fall off.
Blend all of the frosting ingredients together until smooth and creamy. Use about 1 tablespoon of frosting per cupcake, and smooth it over the top with a frosting spatula or knife. You may want to stick the cupcakes in the fridge to set the frosting (about 20 minutes or more). You can also make the frosting first and allow it to set while you make the cupcakes.