By Chef: Michelle and Lori
Posted: April 7, 2012
Our raw hazelnut cupcakes were perfect! great light, slightly crumbly texture along with a kick of spice to it. if you like allspice then you will enjoy these cupcakes.
- 2 cups whole hazelnuts*
- 1/4 tsp sea salt
- 1 tbsp vanilla (we use an alcohol free vanila, so adjust to your taste)
- 2 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp stevia, liquid
- 1 tbsp pumpkin puree
- 1/4 cup irish moss paste
Pumpkin Chocolate Sauce
- 1 tbsp carob or cocoa powder
- 1/4 cup pumpkin puree
- 2-3 tbsp maple syrup**
- splash of vanilla
- 1/4 tsp cinnamon
Once you have your hazelnut flour, add remaining cupcake ingredients and pulse till blended. Batter should be crumbly, slightly moist.
Mold cupcakes into reusable flexible silicone cupcake baking cups.
Pumpkin Chia Frosting:
Took our newest banana pumpkin chia pudding and added some allspice (about 1/2 tsp-1 tsp) for more spice!
Another great pumpkin pudding recipe that does not have chia seeds is our pumpkin mousse.
We did make a pumpkin chocolate sauce to go on top, which is the pictures we do not have.
*hazelnuts – we soaked and dried the whole seeds, then place in food processor to grind into flour. You do not have to soak the nuts, can just grind into flour. this makes about 3 cups of hazelnut flour.
**For a sugar free version omit maple syrup and do a few drops of liquid stevia and add in some water to help thin it out.
use any nut flour if you do not like hazelnuts.
if you do not have irish moss paste add in more nuts or coconut flour
may add in any spices of your liking if you do not like allspice
and like always please adjust sweetness to your liking as we do like overly sweet things