Ingredients For the cupcakes:
*400g cashew nuts, ground to a fine flour
*1tsp sea salt
*200g cacao butter (gently melted)
*2tbsp flax meal
* 2tbsp lemon juice
*10tbsp raw honey (or agave)
*2tbsp beetroot powder
*2tbsp chocolate powder
* 2tbsp purple corn powder
* 2tbsp chlorella powder
For the icing:
*400g creamed coconut
*100g cacao butter, gently melted
*1 cup raw honey
* 2 cups chocolate powder
*4 tbsp beetroot powder
For the decoration:
*1tsp baobab powder
*1tsp chocolate powder
To make the cupcakes, put the turmeric and powders each in their own bowl.
Mix the cashew flour, flax meal and sea salt well, then distribute evenly between the five bowls. Mix in 4tbsp cacao butter per bowl and add 2tbsp honey (or agave) per bowl. Mix well. Add the lemon juice to the turmeric bowl and mix in.
Now layer up the cupcakes, using silicone cupcake moulds for ease.
You can arrange the colours any way you want. For mine, I did beetroot, turmeric and lemon, purple corn, chlorella, then chocolate. Popping them in the freezer between layers makes them firmer so you can press down each layer more effectively.
To make the icing, mix the ingredients for the icing well. You might want to pop the mixture in the freezer for a couple of minutes to make it easier to work with.
Take the cupcakes out of their silicone moulds and place on parchment paper.
Pop a star anise on the top of each cupcake. Dust with chocolate powder then the baobab for a lovely effect of snow, without using icing sugar.
This delicious recipe was published in our Winter 2012 Get Fresh! Magazine
Victoria is an author on health and healing; her books include 97 Parenting Tips (with Shazzie) and Happy Little Planets. www.littleguru.co.uk. She has also recently published a new E-book Caramelia Cakery… The Raw Un-Bakery