- 1/2 cup almonds ($1.25)
- 4 dates ($.80)
- 1 tablespoon cacao powder ($.20)
- 3 tablespoons agave ($.30)
- 3 tablespoons cacao powder ($.60)
- 1 tablespoon coconut oil ($.10)
This summer is flying by here. I can’t believe it’s more than halfway over! Nooooo! Sow down! Anyway … this is a nice, dense raw cupcake with a gooey chocolate center from my Spring Raw eBook (available over on the side up there). Strawberries are still plentiful and in season, and the prices are fantastic.
In a food processor fitted with an “S” blade, process the almonds until they are coarsely chopped. Add the dates and one tablespoon of the cacao powder. This will come together into a crumbly but sticky pie crust like texture.
Stir together the agave, remaining cacao powder, and coconut oil.
Use half the crumbly mix and press into the bottom and up the sides of a cupcake tin or similar container (I used a small teacup), leaving a well at the center.
Spoon the agave, cacao, coconut oil mixture into the center well and cover gently with a layer of the remaining crumbly mix and press to seal at the edges.
Too serve, heat for a half hour in a dehydrator, and the gooey chocolate center will be warm enough to be “molten.” Top with a tablespoon of any sweetened almond cream and strawberries, if desired.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.