Raw Berry Cupcakes
This recipe was created when I made almond milk for my daughter and tried to use the almond pulp. I was literally mixing into this recipe what I thought would taste good. Turned out these cupcakes are worthy to be on my website. They are really yummy and are super easy to make.
The big ones I made in two layers.
1 cup of almond pulp (it can be 1 cup of almonds or almond flour.)
1 cup of coconut flour (can be pretty much any other nut flour)
2 Tbsps of maple syrup
1 Tbsp of date nectar (or 3 dates)
2 Tbsps of coconut oil
Mix it all well. it should be a thick batter which could be pressed into a layer inside a cupcake form. I strongly recommend using the cupcake paper liners to make it easy to remove from the molds. Add some batter into the cupcake mold and press in to create a layer about half size of the cupcake or a bit less. Send it to the freezer while preparing the second layer.
2 cups of any mixed berries (I used strawberries, blueberries and raspberries)
1/2 cup of walnuts
9 Tbsps maple syrup
7 Tbsp coconut oil (make sure it's melted, otherwise it will stick to sides of your blender and won't really mix in well.)
1 Tbsp lemon juice
1 tsp vanilla extract*
1/4 tsp salt
Lightly blend it in a blender or 30 seconds on mild speed in food processor. Do not try to break it into smooth cream. Leave it chunky. When ready, add it to your cupcake molds as the second layer. You can decorate it with berries or bananas. Send to freezer for over night.
Treat these cupcakes like ice cream cakes. They should be kept in the freezer at all times you are not eating them. You can let them thaw in room temperature for about 10 minutes before consuming. I can't wait that long. I eat them straight from the freezer :-). Enjoy!
I had some of both layers left overs and decided to make another experiment by mixing both batters together and making mini cupcakes out of it. It turned out tasty too. You can use it for even easier option, although the first one looks prettier.
* I recommend this Vanilla extract.