Raw Cupcakes with Chocolate Butterscotch Frosting
I have sparked the New Year with creativity and a new aspiring energy of change; a new decade has literally just started and we all have the possibility to pull out a blank canvas and start painting our dreams for the future. It may sound a little cliché however we do have a daily opportunity to be aware of how we use our time and energy. If we don’t feel content or fulfilled with certain areas of life and the things we dream of it requires being conscious of what we spend our time on daily to change our situation for what we wish to become our reality.
It’s a daily reminder that every single hour of your day matters and what you spend it on will have a great impact on your future. I often review how I spend my time, If I’m nourishing the seeds of my future of what I want to create. Weather this means connecting with people that inspire and uplift me or watching inspiring podcasts, courses or diving into creative projects that will expand my skills and wisdom that will make me grow in certain areas of my personal life or business aspects.
As you know I’m quite passionate about health and healing modalities and how we can live more joyfully and I feel there is so many areas to our health that just nutrition. Sometimes it’s more about what we obtain from so we can allow our bodies to rest and detoxify from toxic foods, people and energies yet it’s also about how much joy we have in our life; how much passion and life-force that fills our lives daily.
If you are like me, you feel nourished by aesthetic beauty and visual art that pleases your senses.
It’s like another form of “food”, for our spirit. The same like our thoughts and words can also feel like food for our soul and give a sensation of joy and bliss. Just as much as I believe in eating pure foods that makes us feel our best I also believe we need to nourish our senses in other ways and most women I know tend to love everything sweet and chocolaty right ;) If so, you might enjoy these Raw Chocolate Cupcakes with Butterscotch Frosting I created for my daughter’s birthday during the holidays,
I hope you will enjoy these mini treats under a soft fluffy blanket while writing your dreams for 2020 and reflecting on how you want to spend those daily precious hours of yours!! :)
With Love,
Christina
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8-10 mini cupcakes |
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30-60 min |
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Raw, vegan, plant-based, glutenfree, re-fined sugarfree |
Raw Cupcakes with Chocolate Butterscotch Frosting
Ingredients for the base:
2 cup raw almond
8 big soft Medjool dates, pitted and chopped
1 tbsp almond butter
1/4 cup cacao powder
a pinch of sea salt
Ingredients for the Frosting:
2 cup cashews, soaked for at least 5-6 hours
1/2 cup cacao powder
1/2 cup homemade plant milk - see notes***
1/4 cup maple syrup
2 tbsp almond butter
2 Tbsp coconut sugar
10 drops Medicine Flower Essence ( Butterscotch flavor)
1/2 tsp pure vanilla extract
1/2 cup coconut oil, melted
1/3 tsp pink Himalayan salt
Instructions
To make the base, pulse the almonds in a food processor into small pieces.
Add the dates, cacao powder, almond butter and salt and blend again until it sticks together into a dough.
Divide your dough in 8-10 into your molds.
Gently press the dough into the pans with your fingers and place them in the freezer until set.
then prepare the chocolate butterscotch frosting all the ingredients together, except the coconut oil, in a high-speed blender until smooth and creamy.
Stream coconut oil and blend until incorporated. Don’t over blend the cream.
Refrigerate in an airtight container until ready to use.
One hour before serving, remove molds from the freezer.
Fill a pipping bag with the frosting and decorate the top of your tarts with your favorite piping tip.
Decorate them with edible flowers, fresh berries and herbs like mint and lemon balm.
*** to make your own almond milk just blend 1 cup of soaked almonds with 3 cups of filtered water and a pinch of salt, and strain the mixture through a nut milk bag or a fine mesh strainer.