Almost there. Just need a better
mold and a strawberry coat.
- 1/2 cup of coconut water (or just water)
- 1/2 cup of cashews or walnuts (soaked for 4-6 hrs)
- 1/3 cup of coconut oil
- 1/3 cup of agave syrup of raw honey
- 1 Tbs of carob powder
- 2 Tbs of cacao powder
- pinch of Celtic salt
Blend all ingredients for about 1 minute, sometimes the coconut butter might get a little thick when the climate or the ingredients are cold. So blending it for a while will slightly increase the temperature to allow it to homogenize the oil with the nuts and rest of the ingredients.
After blending, place the mixture into silicon cupcakes, you can also add into the mix 1/2 tsp of buckwheat’s (Sprouted buckwheat and dehydrated until crunchy) and/or raw cacao chips!
Place cupcakes into the freezer for about 4-5 hrs, and Enjoy!
I love green tea, it’s smooth taste and nutritional properties make it a staple for delicious desserts.
I used Japanese Macha green tea powder, which is naturally sundried and naturally preserved.
2 cups of pecans soaked (5 hrs)
1/2 cup of raisins soaked (5 hrs)
1/2 teaspoon of cinnamon
Mix in food procesor or high speed blander, pour some if the raisin soaked water until it makes a smooth paste
3/4 cup of coconut water
1/2 cup cashews or macadamia nuts soaked (5 hrs)
1/4 cup coconut nectar
1/4 cup coconut oil
1 teaspoon of green tea powder (Matcha)
Mix on high speed blender and place in pie crust or just put in silicon cupcakes.
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