Chocolate Cashew Cream Cupcakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cacao powder, raw

• Condiments

  • 1/4 cup Coconut nectar or agave

• Baking & Spices

  • 1 Dash Himalayan salt
  • 1/3 cup Preferred liquid sweetener
  • 1 1/3 tbsp Vanilla bean, powder

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 1 cup Cacao butter, raw

• Liquids

  • 1/2 cup Water, filtered

Found on rawrevive.com

Description

Ingredients

• 1 cup Raw Cacao Powder
• 1 cup melted Raw Cacao Butter
• 1/3 cup preferred Liquid Sweetener (I used raw agave nectar)
• 1 tablespoon Vanilla Bean Powder
• 1 cup Raw Cashews, soaked for 4 hours
• ½ cup Coconut Oil
• ½ cup Filtered Water
• 1/4 cup coconut nectar or agave
• 1 teaspoon Vanilla Bean Powder
• Dash of Himalayan salt

Directions

• Melt the raw cacao butter double boiler method. Combine cacao powder, sweetener and vanilla bean powder in a bowl. Add the melted cacao butter and whisk until smooth. Pour chocolate mixture into a funnel or measuring cup and pour into a silicone cupcake mold about 1/2 full. Place mold into the freezer for 1/2 hour to set.
• Rinse cashews well, and combine all ingredients in a high speed blender until smooth. Remove silicone mold from the freezer and pour the cashew cream on top of the set chocolate filling each one full. Place mold back in freezer overnight or for 4 hours. Remove from freezer 1/2 hour before serving.