Raw Tiramisu Cupcakes
And they were so good, I just had to share the recipe with you all. Just imagine it: Moist vanilla coffee flavored cake filled with coffee cream and topped off with vanilla cream dusted with fragrant raw cacao powder. Heaven in cupcake form. Non-traditional yes, but so good.
Raw Tiramisu Cupcakes
2 cups ground raw flaxseed
3 cups raw coconut flour (do NOT use store-bought!)
1/2 tsp sea salt
1 Tbsp coffee extract
2 cups young coconut meat*
2 cups coconut water (or as needed)
Frosting and Filling:
3 cups young coconut meat*
1/4 cup plus 2 Tbsp coconut water
1/3 cup raw coconut nectar or raw agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 raw coconut butter, warmed to liquid
For the cake batter, combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until combined and set aside. To a food processor, add the dates, vanilla, coffee extract, coconut, 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 (mounded high because it will not rise) and place on a dehydrator sheet. Dry for about 12-14 hours at 115F degrees (until dry on the outside but still moist). Cut a divet into the top of each cupcake (you can eat the scraps).
Meanwhile, to make the frosting and filling, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and process a minute more. Remove 1/3 of the mixture, whisk in 1 tsp coffee extract, and spoon into the center of the cupcakes. Place them in the fridge to set up. The remaining cream will be the frosting. 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 or frosting.
Once the frosting is ready, place the frosting in a pastry bag, and pipe decoratively over the tops of the cupcakes (or you can spread it on if you like). Dust with raw cacao powder. Store the cupcakes in the fridge.
*If you do not have access to young coconut meat, for the batter, you can sub 2 cups finely shredded, dried coconut and 1 cup filtered water buzzed up in a high speed blender until creamy for it. Then for the frosting, 3 cups raw cashews soaked for 4 hours and drained well before using (if you do not mind the recipe not being nut free).