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Raw Vegan Cupcakes with 4 Berry truffle filling and Vanilla cream icing
(Orders over $59.95 ship free in NZ) *Conditions Apply
Raw Vegan Cupcakes with 4 Berry truffle filling and Vanilla cream icing
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Raw Vegan Cupcakes with 4 Berry truffle filling and Vanilla cream icing
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Raw Vegan Cupcakes with 4 Berry truffle filling and Vanilla cream icing


Ingredients to make around 20 cupcakes


Dark chocolate cupcakes:

  • 2 cups peeled and chopped sweet apples
  • 2 cups raw coconut flour
  • 1/2 cup maple syrup
  • 8 Tbsp raw coconut oil - melted
  • 6 Tbsp pure water or soak water from the soaked trail mix
  • 1/2 cup raw cacao powder
  • 2 tspn vanilla powder
  • ¼ tspn of Celtic salt

4 Superfood Berry Truffle Filling:

  • 113gm mix dried berries
  • ½ cup of blueberries (frozen or fresh)
  • 4 tablespoons maple syrup
  • ¾ cup of raw cashews (soak for minimum of a couple of hours before blending)
  • Pinch Celtic Salt

Vanilla Cashew Icing:

  • 1 cup raw cashews   (soak for minimum of a couple of hours before blending)
  • 2 Tbsp maple syrup
  • 4 Tbsp coconut oil- melted
  • pinch of Celtic salt
  • 1/4 cup soak water from dried berry mix
  • ½ - 1 teaspoon of vanilla powder

Dark Chocolate Cupcakes: 

  1. Place the chopped apples in your food processor fit with the S-blade and process until smooth. 
  2. Add the maple syrup, coconut oil & water and process again until well combined. Add the cacao powder, vanilla and salt and continue to process. 
  3. Finally, add the coconut flour and process until completely combined. Fill your cupcake liners as far up as you want them and press firmly to form their shape. Keep in mind that as you shape out the hollow in the center that the sides will come up more. 
  4. Push your finger in and around the center and make the sides and bottom as thin as you can while still maintaining enough strength and firmness in the cupcake in order to make room for a lot of filling. Stand in the freezer for 15 – 30 minutes or so to firm. 
  5. Once solid, pop the cupcakes out of the liners and they’re ready to be filled & frosted. (After I took my cupcakes out of the freezer I stood my moulds in boiling water for a few seconds and then the cupcakes popped out quickly and easily.)


4 Superfood Berry Truffle Filling: 

  1. Soak the packet of dried berry mix in water for a couple of hours to soften and the soak water can be used for the other processes.
  2. Once softened, tip off the water and place the berry mix into a high speed blender along with the blueberries and process until smooth. 
  3. Strain mix through fine mesh strainer to remove any pips that have not blended and tip strained mix back into blender.  Add the rest of the ingredients and blend until creamy smooth making sure to keep the thickened mix moving with the blender tamper.


Vanilla Cashew Icing:  

  1. Pre-soak the raw cashews for 2 hours. 
  2. Blend using the blender tamper with the remaining ingredients in a high-speed blender until very smooth and creamy. 
  3. Tip the icing into the piping bag and place in container in the refrigerator for a couple of hours to firm (I used the freezer to speed up the process). 
  4. Once it has thickened, frost the cupcakes. 
  5. Top with some of the dried berries or sprinkle on Sweet Cacao Nibs.


Print Page
The creamy truffle filling and the fluffy Vanilla icing help this raw 
food cupcake to stay deliciously light and irresistible. Mulberries, 
goldenberries, goji berries and blueberries are the star perfomers 
for this dessert.
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Raw Vegan Cupcakes with 4 Berry truffle filling and Vanilla cream icing

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