Raw Tumeric Mango Cupcakes

Raw Tumeric Mango Cupcakes

(inspired by Nirvana Cakery)
Prep Time
20 Minutes
Chilling Time
1 Hour
Servings
25 Cupcakes

Equipment

  • Food Processor
  • Cupcake Pan

Ingredients

Crust

  • 1  1/2 cup almonds (250g)

  • 1  3/4 cup sunflower seeds (220g)

  • 20 medjool dates, pitted

  • 4 tbsp coconut oil

  • 3 tsp cinnamon

  • Pinch of  salt

Cupcake

  • 3 cups creamed coconut/coconut butter (630g)

  • 7t bsp coconut oil

  • 8 tbsp maple syrup (optional)

  • 5 large mango (about  3 cups pureed)

  • 8 tsp ground turmeric

  • 3 tsp fresh ginger

  • 3 tbsp lime juice

  • 4 tsp cinnamon

Directions

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 crust ingredients and blend until the mixture comes together.

2. Divide the mix evenly into 25 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 and ginger, add turmeric 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 (about 1 hour). 

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. Store in a fridge or freezer in an airtight container.