It's no secret that I love CHOCOLATE - and since I haven't posted anything chocolate in a while, I figure it's high time. Here, I've used a few base recipes create an assortment of yummies. I've been itching to make Shannon's rawtess cakes since she made them, so yesterday I got to it. The funny part is that I've never eaten a hostess cake, but her version looked too darn appealing to pass up. They're quick and easy to assmble if you have some nut pulp, and coconut or nut mylk on hand. I always have a batch of almond mylk in the fridge, and therefore heaps of nut pulp in the freezer for on occasion like this (I make sure to thaw some in the fridge the night before). I also took her advice and made just a few, sparing some batter for other cakes.
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.
Next, add about 1/4 cup of the date paste or raw caramel (I happened to have some leftover after making these raw caramel apples; usually its the other way around), 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter.
Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).
Divide the batter into 3 sections to make life-size cupcakes (these are not the one-bite mini muffin kind), and remove a few pinches of dough from each one. Form the three sections into cupcake shapes, leaving a melon ball size valley in the center.
Fill the cupcakes with raw whipped icing and top them of with the excess dough. Carefully blend in the seams.
Ice the cupcakes with a quick and easy chocolate icing (agave thickened with cocoa powder to reach the desired consistency). Allow to set in your refrigerator.
Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle or cut a hole in a Ziploc bag, if you don't own piping bags and tips). Enjoy every last bite 🙂
Turning to another cupcake now, here are Black and Whites. I used the chocolate batter from the previous cakes to make mini ones, and topped them with a swirly whirl of vanilla and chocolate whipped cream. I think a pink/white swirl would be cute with my Pink N Whites too - I'll have to try that next time.
Whipped Cream 1 cup cashews or a mixture of cashews and macadamia nuts 1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender) 1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have) 1 tablespoon lemon juice 1 tablespoon vanilla Pinch sea salt 1/2 cup coconut oil, melted 1 tablespoon lecithin powder*
Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
For chocolate whipped cream, just add cacao and or carob powder.
You might be a bit thirsty from all that chocolate cake. Why not enjoy a Choco-Tini with your cupcakes? 🙂 Kidding! This edible tini/parfait combines chocolate sauce, chocolate cream, and whipped cream, with raw chocolate shavings on top. Doesn't it remind you of Carmi's Chocolate N Cream Charlotte - which looks amazing and I am hoping to try at her place during our upcoming visit! 😀