Raw Cupcakes and Creamy Coconut Butter Frosting

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Cupcakes aren’t exactly known for their healthfulness, however, with a little creativity and some key ingredients (say for instance the magical Dastony coconut butter) a truly healthy cupcake CAN in fact be achieved.  These gluten-free, nut-free, and refined sugar-free raw vegan cupcakes will delight you with just the right touch of sweetness and their heavenly creamy coconut butter frosting.

Ingredients
Cupcakes (RawManda’s Nut-Free Brownie Bite Recipe)

• ½ cup buckwheat groats
• 1 tsp vanilla extract (or bean)
• 2 tbsp raw cacao powder (or carob)
• 7 medjool dates
• 5-7 tbsp water

Dastony Creamy Coconut Butter FrostingFlavor add-ins (choose 2)

• 2 ripe bananas
• 3 tablespoons Dastony coconut butter
• 2 medjool dates
• 2 tablespoons cashews
• ½ teaspoon vanilla
• optional: 2 teaspoons flavored powder (i.e. cacao, acai, matcha powders) shredded coconut «sprinkles»

Instruction

Cupcakes

1. Blend buckwheat groats in a high-speed blender or food processor until you get a fine consistency like flour.
2. Add vanilla extract, cacao and dates to the blender Slowly add water as you blend.
3. Scoop out mixture into cupcake liners.

Dastony Creamy Coconut Butter Frosting

Cupcakes

1. Blend buckwheat groats in a high-speed blender or food processor until you get a fine consistency like flour.
2. Add vanilla extract, cacao and dates to the blender Slowly add water as you blend.
3. Scoop out mixture into cupcake liners.

Dastony Creamy Coconut Butter Frosting

1. Blend bananas, coconut butter, dates, cashews and vanilla in a high-speed blender or food processor.
2. Add in flavored powder of your choice. I used freeze dried wild berries.
3. Sprinkle with shredded coconut.

*If you’re not using fresh soft dates, soak them for an hour before. I wet my hands to make it easier to manage the fudge/cupcake mixture, it’s very sticky! *Place coconut butter jar in a bowl of warm (not hot) water for 5 minutes to soften it up.