Raw Chocolate Peanut Butter Cream Filled Cupcakes
I made my raw chocolate cupcake base, which was amazing even as batter before it was dehydrated. Once I had waited long enough for them to "bake" in the dehydrator I whipped up a batch of luscious peanut butter cream to fill them with. For the glaze, a simple dark chocolate to dip them in to be topped off with more peanut butter cream as the squiggle.
Raw Chocolate Peanut Butter Cream Filled 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
2 tsp pure vanilla extract
3 cups chopped raw red beets (peeled)
1 cup filtered water (or as needed)
1 cups young coconut meat
1 cup raw jungle peanuts, soaked 4 hours and drained
2 Tbsp raw jungle peanut butter
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
1/4 cup plus 1 Tbsp raw coconut butter, warmed to liquid
Chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/2 cup organic maple syrup or raw coconut nectar
a pinch sea salt
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 filling, 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. Spoon about 1 Tbsp into the center of each cupcake and top with the piece of cake you saved for the top. You will have a bit extra filling for the tops. Place in the fridge for a few hours to chill, along with the cupcakes.
To make the chocolate glaze, whisk together all ingredients until smooth. Remove each cupcake from its liner, and dip the top half into the glaze letting the excess run off. Set on a plate the harden while you dip the rest. Put the extra filling in a plastic ziplock bag, cut the tip off and pipe a spiral across each cupcake. Extra cupcakes should be stored in the fridge.