Sunshine and Sea Salt » A Healthy Foodie Blog

Raw Lemon Cupcakes with Chocolate Icing and Lemon Rind Sprinkles

imageOkay, so I sort of have this thing for lemon. Not only for its alkalizing, and cleansing properties. Or the therapeutic and energizing scent, but I could literally eat, drink and inhale lemon everything, every day. It’s the friendliest fruit on the planet. You can pair it with pretty much anything and can’t go wrong. Lemon and lavender. Lemon and rosemary. Lemon with garlic, honey, stevia, dates, chicken, kale, chocolate… You get my drift. Which brings me to this. Chewy, sweet and nutty, lemony dessert. With chocolate. A somewhat unlikely, but complimentary partner. This recipe is mostly raw, preserving nutrients- and whole, preserving fiber. The chocolate is dark, organic and 80% cacao-which means antioxidants. And those little lemon rind sprinkles, they’re full of calcium, potassium, Vitamin C and fiber. That’s a pretty happy healthy cupcake if you ask me. 😉

Here’s the recipe:

  1. 1 C Cashews
  2. 1 C walnuts
  3. 1 C Dates- pitted and packed
  4. Juice and zest of 1.5 Large lemons or 2-3 medium ones.
  5. pinch of sea salt
  6. 2 TB ground flax seed
  7. 2TB unsweetened almond butter
  8. About 6 oz dark chocolate bars
  9. 1 TB coconut oil
  10. 1 TB pure grade B maple syrup

Line a cupcake tin with parchment paper baking cups. Add the cashews and walnuts to a food processor. Pulse nuts into crumbs. Add pitted dates (packed as tightly as possible into a 1 C measuring cup) , juice and zest of lemons, sea salt, flax seed, and almond butter. Pulse until mixture comes together to form a sticky dough. It should pinch easily and hold shape. Using a mini ice cream scooper, scoop balls of dough and add to each cupcake liner. Press lightly with your fingers until you get a flat surface. Freeze.

Break up chocolate bars into little pieces and add to a glass bowl with oven set to 350. Melt chocolate for about 5 minutes, or until shiny and wet looking. Remove from oven and whisk smooth. Add coconut oil and whisk again. Then maple syrup. Whisk into a slightly thick moosey looking thing. Spoon icing on top of each cupcake and smooth using back of spoon. Freeze until set. About 15 minutes. Sprinkle with a little shredded lemon rind. Serve.

image

 

Raw Lemon Cupcakes with Chocolate Icing & Lemond Rind Sprinkles
Chewy, sweet and nutty, lemony dessert
Write a review
Print
Ingredients
  1. 1 cup Cashews
  2. 1 cup Walnuts
  3. 1 cup Dates- pitted and packed
  4. Juice and zest of 1.5 large Lemons (or 2-3 medium ones)
  5. Pinch of Sea Salt
  6. 2 tbs Ground Flax Seed
  7. 2 tbs Unsweetened Almond Butter
  8. About 6 oz Dark Chocolate Bars
  9. 1 tbs Coconut Oil
  10. 1 tbs Pure Grade B Maple Syrup
Instructions
  1. Line a cupcake tin with parchment paper baking cups. Add the cashews and walnuts to a food processor. Pulse nuts into crumbs. Add pitted dates (packed as tightly as possible into a 1 C measuring cup) , juice and zest of lemons, sea salt, flax seed, and almond butter. Pulse until mixture comes together to form a sticky dough. It should pinch easily and hold shape. Using a mini ice cream scooper, scoop balls of dough and add to each cupcake liner. Press lightly with your fingers until you get a flat surface. Freeze.
  2. Break up chocolate bars into little pieces and add to a glass bowl with oven set to 350. Melt chocolate for about 5 minutes, or until shiny and wet looking. Remove from oven and whisk smooth. Add coconut oil and whisk again. Then maple syrup. Whisk into a slightly thick moosey looking thing. Spoon icing on top of each cupcake and smooth using back of spoon. Freeze until set. About 15 minutes. Sprinkle with a little shredded lemon rind. Serve.
Notes
  1. This recipe is mostly raw, preserving nutrients- and whole, preserving fiber. The chocolate is dark, organic and 80% cacao-which means antioxidants. And those little lemon rind sprinkles, they’re full of calcium, potassium, Vitamin C and fiber. That’s a pretty happy healthy cupcake if you ask me.
Sunshine and Sea Salt http://sunshineandseasalt.com/
 photo signature_zpsrnmwkjcw.png
FacebookTwitterPinterest

Your email is never published or shared. Required fields are marked *

*

*