Raw Chocolate Strawberry Cupcakes

I can never understand why people choose to always have a negative attitude.  Everything is always wrong with them, and there is never anything good in the world.  At least according to them.  What they don't realize is that when you go into every day with a negative attitude and expecting failure and bad things...of course you are going to come into contact with every bad situation possible.  I would rather wake up and expect the best to happen, greeting each day as an opportunity to be happy.  Negativity is after all a poison to the body, literally.  I feel sorry for those who seem to not know how to be positive, I wish I could give them all a cupcake, so that they could see that everything is not all bad, and just for a moment maybe they would be positive.  Because eating a cupcake is one of those experiences that erase negativity for a moment. Hugs and smiles work too though.

Speaking of cupcakes, these Raw Chocolate Strawberry Cupcakes I made last weekend made me pretty happy!  I mean who doesn't love chocolate with strawberries.  This girl certainly does!  They were sort of a random occurrence.  I had some leftover chocolate cake batter, and wanted to make something delicious with it.  Then I saw the strawberries in my fridge and decided that they must be combined.  

And so these little cakes of deliciousness happened.  Just imagine it...moist chocolate cake filled with jammy strawberry filling and topped off with creamy silky strawberry cream...pure heaven!  If you want to be in your happy place, you should make some so you can experience them too.

Raw Covered Strawberry Cupcakes 
Makes 12

Cake:
2 1/2 cups raw sprouted buckwheat or quinoa flour  
1 cup ground raw flaxseed 
4 cups raw coconut flour (do NOT use store-bought!)
1 1/2 cups raw cacao powder

1/4 tsp sea salt
2  tsp pure vanilla extract
3 cups chopped raw red beets (peeled)
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1 cup raw coconut nectar or your choice of liquid sweetener
1 cup filtered water (or as needed)
Frosting: 
2 cups young coconut meat*
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 cup fresh organic strawberries
1 small chunk red beet (or about 1 tsp beet powder) for color
1/4 cup plus 1 Tbsp raw 
coconut butter, warmed to liquid

Filling:
2 cups fresh organic strawberries
1 Tbsp lemon juice
1 Tbsp coconut nectar or your choice of liquid raw sweetener
1 tsp pure vanilla extract
a pinch sea salt
1 1/2 Tbsp liquefied coconut butter

12 organic strawberries

For the cake, combine flour,  flaxseed, coconut flour, cacao powder, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, beets, nectar and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 12 standard sized foil muffin tins and place on a dehydrator sheet.  Dry for about 12 hours (until dry on the outside but still moist). Cut a divet into the top of each cupcake, then cut the bottom off the piece of cake you removed (so you have a hole in the cupcake to fill, but have a top). 
Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream. 
Meanwhile, to make the filling, combine all ingredients in a high speed blender until smooth.  Spoon about 1 Tbsp into the center of each cupcake and place in the fridge for an hour to chill.  
Place the frosting in a pastry bag, and pipe decoratively over the cupcakes.  Top each cupcake with a strawberry.  Serve!  Store extra in the fridge.


*If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked in filtered water and drained (if you do not mind the recipe not being nut free) and filtered water for the coconut water.

Print Friendly, PDF & Email
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
  1. April 26, 2014 at 19:12
    Reply

    These look divine - and very much positivity-inducing. Nothing can beat a strawberry-chocolate combination, especially when presented like this! <br /><br />So why not store-bought coconut flour? I ask because all my attempts to whiz some up in a food processor haven't worked - the coconut just whizzes around for a while and never turns into flour:/

    • April 26, 2014 at 21:58
      Reply

      Thank you so much :)! Because a lot of it is not raw, and it is too dry so it dries out the batter and makes for an inferior cake. Did you try using a blender for the coconut? Your food processor is probably not powerful enough.

    • April 28, 2014 at 08:35
      Reply

      Ah, I was using a heavy duty processor, you know, one of those massive ones that's a right pain to clean by hand, but very powerful:p Though then again, perhaps my hand blender would be able to get into the coconut and actually do something to it rather than just throw it around... Though then I may end up with coconut butter:/

    • April 28, 2014 at 15:29
      Reply

      Hmm, that should have chopped it up somewhat. Mine is just a Cuisinart and it chops it, just not very fine. I would not recommend a hand blender (stick blender) just a regular stand up blender you know?

    • April 28, 2014 at 17:23
      Reply

      Weird. I've tried twice in the past with no success, I think coconut flour just doesn't like me xD Might have to get a regular blender at some point then:p

    • April 29, 2014 at 23:32
      Reply

      They often go on sale, and it is a good investment :)!

  2. Anonymous
    April 27, 2014 at 01:34
    Reply

    Your work is both beautiful and luscious - pure art. However, may I add that while I believe happiness is a choice, I also believe that wearing rose colored glasses and ignoring problems only leads to disaster. After all, without your critical thinking skills and wise judgements, your gorgeous recipes would be be bland and merely acceptable.<br />

    • April 28, 2014 at 01:32
      Reply

      I am not saying to ignore problems, I am just saying that it is not acceptable to be negative and rude to others, spreading your bad attitude around there are better ways to deal with the things life throws at you. I can be happy and still address problems, in fact, I have wonderful problem solving skills, all while keeping a good attitude while doing so :)!

  3. Lance S
    April 22, 2016 at 06:01
    Reply

    Thanks Amy for this wonderful recipe! I'll have to give it a try sometime. And I totally agree with you about attitude. Whatever we give is what we receive back to us, be it positivity or negativity, it is always our choice. Also, do you have recommendations as to where you can get good quality dates? -Lance

    • April 22, 2016 at 12:01
      Reply

      You are welcome, I am happy to hear you are thinking of trying it :)! I buy them in bulk at the local health food store and sometimes at Trader Joes (although they are not organic there, they are a good deal).

Leave a Reply to Shonalika - Cancel reply