Description
Delicious raw coconut cupcakes that are vegan and gluten free.
Ingredients
Scale
- 1 cup raw cashews, soaked for 4 hours
- 1 cup shredded coconut
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup cocoa powder (optional for chocolate flavor)
Instructions
- Blend soaked cashews, shredded coconut, maple syrup, melted coconut oil, vanilla, and sea salt in a food processor until smooth.
- If making chocolate flavor, add cocoa powder and blend until combined.
- Pour the mixture into cupcake liners in a muffin tin.
- Freeze for at least 2 hours until firm.
- Remove from the freezer and let sit at room temperature for 10 minutes before serving.
Notes
- Store in the freezer for up to 2 weeks.
- Top with fresh fruit or additional shredded coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Raw
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 65mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: raw coconut cupcakes, vegan cupcakes, gluten free cupcakes