Raw Raspberry Cupcakes
THE 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
THE FROSTING:
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.
