Raw Passionfruit Cupcakes

July 19, 2020

Raw Passionfruit Cupcakes

Its officially passionfruit season! Its one of my favourite fruits. Its sweet yet tart and very refreshing. Its also loaded with the ever important Vitamin C to assist with immune support. How perfect for winter with all of those colds & flu lingering around. 

Adding passionfruit to your yogurt doesn't end your journey with the seedy fruit! Its fantastic in your baking and especially your raw treats. This recipe looks fancy and hard to master but its actually quite easy with your healthy pantry staples! Just allow yourself a little extra time.

 

Raw Passionfruit Cupcakes

Author: www.swoonfood.com

 

Ingredients:

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
4 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Passionfruit Cheesecake Filling & Frosting
2 cups cashews, soaked
1 cup passionfruit pulp (fresh or frozen – approx. 12 fresh passionfruit)
1/2 cup coconut milk (or nut milk of choice)
1/3 cup rice syrup (or pure maple syrup)
2 Tbsp lemon juice
pinch Himalayan pink salt
1/2 cup coconut oil
2  tsp pink pitaya powder (dragon fruit) to colour the frosting

Decoration
Superfood powders e.g. pitaya, rose, beetroot, blue pea, matcha
Freeze dried fruits e.g. mandarin, lychee, raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

 

Instructions:

Prep Ahead: 

  1. Soak the cashews for the passionfruit frosting by placing them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours.
  2. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Biscuit Base: 

  1. Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t go above 46ºC and remains in it’s raw state).
  2. Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs.
  3. Add the dates (ensuring pits removed) and blend until well combined.
  4. Add the melted coconut oil with the motor is running.
  5. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling film lined holes of a standard cupcake tin.
  6. Place in the fridge for at least half an hour to firm up.

Filling/Frosting: 

  1. Gently melt the coconut oil using the method above.
  2. Place the soaked and drained cashews into a high speed blender with the passionfruit, coconut milk, rice syrup, lemon juice and salt. Blend until super smooth and creamy.
  3. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth.
  4. Pour half the mixture onto the prepared bases and return to the freezer to set.
  5. Add the pink pitaya powder to the remainder of the filling mix until you reach your desired frosting colour.
  6. Transfer this frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped.
  7. Dust the tops of the cupcakes with a superfood powder of your choice if desired (I used misty day plant potions pretty brew which is a rose based powder).
  8. Transfer the frosting to a piping bag with a fluted nozzle and pipe pretty swirls on top.

Decorate: Finish off by dusting with extra superfood powder, freeze dried fruits and edible flowers if desired.

These raw passionfruit cupcakes will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.




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