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December 12, 2013

Holiday Favorite- Raw Loving "Cupcakes"

Exchanging Holiday Favorites

Crust Ingredients:
2 cups pitted medjool dates 1/4 cup raw walnuts 1/2 TBSP ground cinnamon
1. Combine dates, walnuts, and cinnamon in a food processor and process until the mixture turns to a completely blended, thick buttery consistency. This may take up to two minutes of processing.
2. Place crust into cupcake pan or a pie pan (to make one big pie) and press down with fingers to mold the crust into cupcake pans.
Filling Ingredients:
2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts ( we did a combo of the two) 1/2 cup coconut oil 1/2 cup maple syrup or agave nectar 1/3 cup fresh lime juice about 2-3 tablespoons lime zest (about 6-8 limes) 1/4 cup water
Place all macadamia nuts, maple syrup, lime juice, lime zest and water into blender. Blend for a little bit. then add in your coconut oil. and continue to blend till everything is well blended and the batter is nice and smooth. Adjust lime taste to your liking. add more or less zest.
Spoon lime filling on top of your crust in your cupcake pans. If you want more of a lime flavor, top each one with a little lime zest (also gives it cute color) then place in freezer and let set for a few hours.
Remove from freezer and pop out the mini cream cupcakes and keep in refrigerator till ready to enjoy cold or room temperature.

Thank you Toni for creating a gluten free, dairy free, soy free, corn free and no refined sugar cupcake! I met Toni through a mutual friend and have been inspired by her ability to balance raising 2 daughters, being a wife, eat healthy, and working out. After Toni experienced several health problems related to gluten, peanuts, soy and dairy, she made a decision to remove these from her diet and has never felt stronger. For eating tips, recipes and workouts follow Toni on Instagram and stop by her blog.
Instagram: getfitsist3rs

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