By Judy Griffin
I love making recipes that are both scrumptious and nutritious! At IIN, I learned the importance of eating real foods that offer the body pure nourishment, while also being flavorful. This recipe definitely does the trick!
Ravishing Raw Cashew Cupcakes
Ingredients:
1 cup macadamia nuts
1 ½ cups cashews
¼ cup pitted Medjool dates
¼ cup dried coconut flakes
⅓ cup coconut oil, melted (when the oil is gently warmed it turns to liquid)
¼ cup lime juice or juice of 1 freshly squeezed lime
¼ cup raw honey
1 tsp. pure vanilla extract
⅓ cup water
1 cups mixed berries (blueberries, strawberries, blackberries and raspberries)
Directions:
- Place macadamia nuts in large bowl and cover with cold water
- Place cashews in separate bowl and cover with cold water
- Soak both set of nuts for 4 hours, then rinse, drain, and set aside
- Pulse macadamia nuts and dates in food processor for a sticky crumb-like consistency
- Press macadamia nut mixture into cupcake pan with about 1 tsp. per mini cup (makes about 15 cups). This makes up your crust, and you can also add coconut flakes
- Place cashews, coconut oil, lime juice, and raw honey in the bowl of food processor
- Add in vanilla extract, gradually add in water and purée until smooth
- Add mixture onto crust in cupcake pan, sprinkle with dried coconut flakes and freeze 1-2 hours, or until firm
- Once frozen, scoop out on to a plate and top with berries
- Enjoy!
Judy is a happily married mom of four children, author of “Flourish Beyond 50: Your Path to Vibrant Living,” and Certified Integrative Nutrition Health Coach. Her specialty is showing women how to nourish their way to a vibrant life and she loves treats that pleasure the palette and are full of nutrients. Judy is also a founding partner at Vital Advantage Consulting, where she helps transform a company’s corporate culture into a vibrant, fresh, balanced and dynamic workplace. Visit her website, Nourishing Solutions, to learn more!
Yummy!
We think so too, Rachel!