Raw Raspberry Cupcakes


1 c almond flour (you can make your own in your food processor)
1 1/4 c pumpkin flour (you can make your own in your food processor)
2/3 c coconut flour (we use store bought, but you can make your own — I recommend air drying rather than oven drying)
4 unsweetened dates
1 Tbsp vanilla
1 c fresh raspberries
Pinch sea salt

1/4 c fresh raspberries
1 banana
5-6 Tbsp coconut oil (depends on size of banana – add more oil if as needed)
1 tsp vanilla
A drop or two of liquid stevia (optional)

1.)  Line a cupcake baking sheet with paper liners.  Blend the CUPCAKE ingredients in a food processor until just combined (you do not want a big ball of paste, mixture should still be slightly crumbly).

2.)  Fill cupcake liners with the batter, lightly press each spoonful into the cups.  If you have a food dehydrator, have them sit in there for a few hours.  You can also put them in the freezer for a couple hours to set up.

3.)  Place all FROSTING ingredients in blender/food processor and blend until smooth.  Place in refrigerator to set.

4.)  Remove cupcakes from liners and frost.  For more control, put frosting into a piping bag and add a dollop to each cupcake.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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