CHOCOLATE CASHEW CREAM CUPCAKES

CHOCOLATE CASHEW CREAM CUPCAKES

By rawrevive.com

Chocolate Base

128g/1 cup Raw Cacao Powder

220g/1 cup melted Raw Cacao Butter

100g/1/3 cup honey

1 tablespoon Vanilla Bean Powder

Cashew Cream

150g/1 cup Raw Cashews

105g/½ cup Coconut Oil

120ml/½ cup Filtered Water

1 teaspoon Vanilla Bean Powder

Chocolate Base

Melt the raw cacao butter double boiler method.  Combine cacao powder, honey and vanilla bean powder in a bowl. Add the melted cacao butter and whisk until smooth.  Line a muffin tin with paper cupcake liners.  Pour chocolate mixture into a funnel or measuring cup and pour into cupcake liners about 1/2 full.  Put muffin tin into freezer to set for 1/2 hour.

Cashew Cream

Combine all ingredients in a high speed blender until smooth.  Place cream into a glass container and set for 1/2 hour in the freezer to thicken.

Assembly

Remove the muffin tin and cashew cream from the freezer.  Place cashew cream into a pastry bag and swirl cream onto chocolate bases in the muffin tins.  Garnish with your choice of raw cacao nibs, nuts, goji berries or coconut.  Keep in fridge until eaten.