These raw banana chocolate cupcakes are amazing. They’re sugar free, fat free, dairy free, gluten free, nut free and vegan. You might wonder what’s left to put in there. Well it’s mainly fruits! Fruit never tasted this good!
I’ve created this recipe myself and I’d love to see your creations if you share them on Instagram, just tag me @anne_travel_foodie
The recipe below is for 6 cupcakes, I used a silicone muffin tray.
For the crust put 100 gr (3.5 ounce) dried white mulberries and 75 gr (2.6 ounce) dates in a food processor, and put this in muffin cups.
For the middle layer mash 2 banana’s with a bit of cinnamon and 1 ts vanilla essence. Put in the freezer while making the 3rd layer.
For the top layer I put 8 dates, 3 tbs raw cacao powder, 3 tbs coconut oil and 90ml (3/8cup) water in a food processor.
You can leave the raw cupcakes in the freezer and take them out 30/60 minutes before serving.