Yield: 8 cupcakes

Mango and Turmeric Raw Cupcakes (grain-free & vegan)

Mango and Turmeric Raw Cupcakes

Delicious grain-free, vegan cupcakes made with almonds, sunflower seeds, dates, mango, turmeric, ginger and coconut.

Prep Time 10 minutes
Cook Time 1 hour
Inactive Time 2 hours
Total Time 3 hours 10 minutes

Ingredients

Crust layer:

  • 80g 1/2 cup almonds (80 grams)
  • 1/2 cup sunflower seeds (70 grams)
  • 6 medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • pinch Pink Himalayan Salt

Mango turmeric layer:

  • 1 cup creamed coconut/coconut butter (200 grams)
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup (optional)
  • 1 large mango (about 1 cup pureed)
  • 2 teaspoons fresh turmeric
  • 1 teaspoon fresh ginger
  • 1 tablespoons lime juice
  • 1/4 teaspoon cinnamon

Instructions

  1. Place almonds and sunflower seeds into a food processor or high speed blender and pulse few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together.
  2. Divide the mix evenly into 8 cupcake holes, spread onto the base and press tightly down. Set aside.
  3. In a small pot gently melt coconut butter, coconut oil and maple syrup stirring frequently. Set aside and leave to cool down for a bit while preparing the mango.
  4. Peel mango, turmeric and ginger and place into a blender with lime juice and cinnamon. Blend until smooth. Stir into the melted slightly cooled coconut butter and mix well. Spoon the mixture onto the crust layer and smooth out evenly.
  5. Place into a freezer until set and the top feels firm.
  6. Once set leave on the counter for a bit and then run sharp knife carefully around the edges to release the cupcakes from the tin.
  7. Store in a fridge or freezer in an airtight container.
  8. Enjoy!

Notes

  • I haven't used anything to line the cupcake holes, but if you prefer you can use some cling film or baking paper which would make it easier to remove the cakes from the tin. Even better use a silicone mold.
  • If you can't find fresh turmeric, you can replace it with up to 1tsp dried turmeric.
  • *Creamed coconut and coconut butter are the same thing, made from dried coconut into creamy butter which sets solid at cool temperature. Please don't confuse it with coconut cream. For alternative please follow the instructions for mango layer in this recipe.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 320Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 621mgCarbohydrates: 34gFiber: 6gSugar: 26gProtein: 5g