Ravishing Raw Cashew Cupcakes

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


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)


  1. Place macadamia nuts in large bowl and cover with cold water
  2. Place cashews in separate bowl and cover with cold water
  3. Soak both set of nuts for 4 hours, then rinse, drain, and set aside
  4. Pulse macadamia nuts and dates in food processor for a sticky crumb-like consistency
  5. 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
  6. Place cashews, coconut oil, lime juice, and raw honey in the bowl of food processor
  7. Add in vanilla extract, gradually add in water and purée until smooth
  8. Add mixture onto crust in cupcake pan, sprinkle with dried coconut flakes and freeze 1-2 hours, or until firm
  9. Once frozen, scoop out on to a plate and top with berries
  10. 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!



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