Stop everything - your world is about to be rocked. These raw carrot cake cupcakes are no ordinary dessert: instead of flour, eggs, sugar, cream, and butter, this recipe relies on ingredients that are crazy good for you. In addition to carrots, walnuts, and cashews, you'll pack a metabolism-boosting, blood-sugar-balancing punch from the combo of coconut oil and cinnamon. And if that wasn't impressive enough, these tiny treats aren't heated, baked, or fried - they're refrigerated. This means that all enzymes, vitamins, minerals, fats and antioxidants remain intact, making these the healthiest cupcakes ever! You're thinking they probably taste like cardboard, right? Think again. These cupcakes are just as decadent, moist and sweet as their customary counterpart, but without the guilt. We owe this mind-blowing recipe to the talented Emily von Euw of This Rawsome Vegan Life: a food blog filled with nutrient-dense raw desserts that can bring even the biggest sugar addicts to their knees. If you have a relentless sweet tooth but an inclination to keep things healthy, give these cupcakes a try. And if - or rather, when - you fall in love with them, go snatch up her cookbook Rawsome Vegan Baking (which includes this insane Tahini Cups with Coffee Cream recipe - a TCM fave). Grab your blender, your food processor, and get to un-baking! Woah. Let's slow things down for a second to acknowledge that these cupcakes are vegan, gluten-free, and made with whole foods. Thank you, Earth. They're also made with leftovers. Yup. I bought a bag of carrots from the farmers market last week and juiced them, then I was left with all this beautiful carrot pulp. I didn't want to just compost it, so I thought, "Hey! I could make carrot cupcakes!" So I did just that. I know, my stories are always so exciting. The cupcake recipe is pretty basic - mostly carrots, nuts, raisins and spices - but that doesn't stop some epic flavors from being created. Then I topped 'em off with "vegan gold," aka whipped cashew cream, and swirled the cream with raw chocolate sauce, because...honestly, is there anything that doesn't taste better with raw chocolate sauce?
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