Hello everyone! In today’s blog post I will be sharing a recipe from February’s Virtual Cooking Class with Pat Molter. If you would like to sign up for the upcoming Raw Taco Fiesta on April 10th at 5-5:50 CST, the link is below.

Raw/Vegan Chocolate Cupcakes

This delicious cupcake recipe can be made using a food processor or blender. NO BAKING REQUIRED, and they are made with just 6 ingredients! They make for a yummy snack whenever you are craving something sweet, or they can serve as a healthy dessert.

Ingredients

1 1/2 C raw walnuts, not soaked

Pinch of sea salt

8 pitted medjool dates

1/3 C carob powder or raw cacao powder

1/2 tsp. vanilla

1 tsp. filtered water

Equipment

Mini muffin tin and paper liners

Food Processor

Directions

Place walnuts and salt in a food processor and process until finely ground.
Add dates and process until the mixture begins to stick together.
Add carob/cacao and vanilla and process until blended.
Add water and pulse.
Line mini muffin pan with paper cups, fill with 1 and 1/2 tablespoon of the mix and press down to compact.
Frost with raw ganache or sprinkle with coconut if desired.
Chill for at least 30 min before serving.

Notes

Covered cupcakes will keep 5 days in refrigerator and 2 weeks in freezer.

Benefits of Cacao

Did you know that cacao is actually a superfood? Cacao is one of the highest natural sources of magnesium, calcium, zinc, copper, and selenium. Island people living in Central America who drank cacao had significantly lower blood pressure than their mainland relatives who didn’t drink it, meaning that cacao may lower blood pressure. It has been found that cacao can reduce bad LDL cholesterol. It may also have a blood thinning effect, it may improve blood sugar, and could possibly reduce inflammation.

So, wait are you waiting for? Go eat some cacao! ; )

See you next Monday!

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