Another tasty cupcake treat from Becky B. She notes, “The secret is the cherry extract…it’s what gives it the punch!”
These were Michael’s favorite at the potluck, and were a big hit with everyone except our resident chocolate hater (yeah, I don’t understand, either). See how you like them!
Cherry Bomb Cupcakes
Adapted from Raw & Simple
Makes: 12-16 Servings
- 2 large avocados
- 2/3 cup carob or cocoa powder
- 1/2 cup of Stevia (powder not liquid)
- 2 teaspoons vanilla extract
- Dash salt
- Place all ingredients in a food processor and mix very well, scraping down the sides with a spatula as needed. You want a thick, creamy consistency. If you need a thicker frosting, add a little more cocoa/carob and Stevia; if you need to thin it, add a little water or coconut milk.
- Transfer the mixture to a bowl and chill in the refrigerator while you make the cupcake base.
- 2 cups (240g) walnuts
- 1/3 cup carob or cocoa powder
- 1/4 cup (45g) pitted dates
- 1 teaspoon cherry extract (like vanilla extract…but cherry)
- Dash salt
- 1/4 cup (61g) dried cherries, chopped (Becky used Trader Joe’s dried fruit unsweetened unsulfured dark sweet cherries
- 1 tablespoon (15ml) water
- 1 egg, lightly scrambled
- 1/4 cup coconut flour
- Put walnuts into a food processor and grind into a flour (don’t over process, or you’ll get walnut butter!). Add dates, carob or cocoa powder, cherry extract, and a dash of salt and process until the mixture starts to stick together. Transfer to a mixing bowl and add chopped cherries and water. Use your hands to combine mixture. Add egg and 1/4 cup coconut four and mix well to blend everything together.
- Pack the mixture firmly into twelve mini cupcake tins lined with cupcake wrappers. Alternatively, you can bypass the cupcake tins and press the mixture into a loaf pan. Bake for 15 minutes at 350 degrees.
- Decorate your cupcakes with frosting using a pastry bag or by hand using a small spatula.Don’t have a pastry bag? DIY by using a ziploc bag!