Peanut butter raw cupcakes

September 17, 2019

PREP 30/Mins
SET 120/Mins
SERVES 18/Serves

BASE:

1serving (25 grams) Two Islands peanut butter protein 
1 cup rolled oats
1 cup sliced almonds
1 cup coconut threads 
1 cup sunflower seeds
1/4 cup cacao nibs/powder
1 cup dates

FILLING:

3 cups cashews
1 serving (25 grams) Two Islands peanut butter protein
1 teaspoon vanilla extract
1 1/4 cup unsweetened almond milk
1/2 cup pure maple syrup 
3 tablespoons melted coconut oil
Juice of 1 lemon

TOPPING:

1 cup berries
12 squares of chocolate

1. Soak 3 cups raw unsalted cashew nuts for 4 hours at room temperature or overnight in the refrigerator.

2. Soak 1 cup pitted dates for 1/2 hour.

3. Blend oats, coconut, sliced almonds, sunflower seeds, cacao, protein and drained softened dates.

4. Firmly press approx 1 tablespoon of base mixture into 18 silicone cupcake moulds. I highly recommend silicone as they easily pop out. If you don’t have silicone cupcake holders you could use a cake tin with a removable base and make it into a cake instead. 

5. Place in the freezer while you make the filling. 

6. Once the cashews have  soaked for approximately 4 hours / overnight, use a high speed blender to mix the drained softened cashew nuts, protein, vanilla extract, almond milk, maple syrup, melted coconut oil and lemon juice. Blend til smooth. You may need a dash of milk to help it blend.

7. Taste and add more maple syrup if you like it a touch sweeter.

8. Spoon filling mixture evenly on the cake bases. 

9. Top each one with a few berries and return to the freezer. Cover each tray with baking paper and leave ideally overnight or for approximately 4 hrs.

10. Remove from freezer 30 minutes before serving. Push each raw cake out of their silicone case straight away whilst fully frozen.

11. Melt your favourite chocolate and drizzle on top. 

About the author

This recipe was created for Two Islands by Su Sing of @keeping.me.healthy