Raw Chocolate Cupcakes with Boston Cashew Cream.

What can be better than a bite of healthy chocolate cupcake on Sunday morning?

Every time when I check the ingredients in the regular desserts I want to die:( Do you really know what you put in your mouth? Does this piece of chocolate cake worth your life?

The best choice to pick the healthy ingredients and make it by yourself.

Believe me, they taste even better than the regular ones, and they don’t make you sick. They keep your healthy and happy.

Enjoy the new recipe on my blog!!!!

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Raw Vegan Chocolate Cupcakes with Vanilla Cream.

Cupcakes:
1 cup oat flour
1 cup dates
2 tablespoons cacao powder
1 teaspoon vanilla extract 1 cup cashews 
3tablespoons coconut oil
Vanilla cream filling:
1/4 cup cashews 
Juice of 1/2 lemon
1/4 cup water
1 tablespoons coconut nectar 
1 teaspoon vanilla extract 

Chocolate frosting:
6 tablespoons melted coconut oil
1 tablespoon cacao powder
1 tablespoon coconut nectar (or other sweetener)

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To make the cupcakes:  Process oat flour and the other ingredients until it all sticks together. Press into lined cupcake tins and indent a thumbprint in the middle of each one for the vanilla cream. Put in the fridge. I used my silicone cupcakes liners and they worked great

To make the vanilla cream: blend all the ingredients together until smooth. Scoop a spoonful into each of the indents you made in the cupcakes. Put the cupcakes back in the fridge.

To make the chocolate frosting: mix together all the ingredients until smooth. Let it re-solidify just enough so that you have a frosting consistency. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream.

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