This is a great, no-bake recipe for vegan, raw, organic cupcakes made with our delicious White Mulberries. Developed by the lovely CoconutAndWhat blog, this treat is decadent and delicious while remaining holistic and nutritious.
Mulberries are packed with antioxidants and are a great source of protein, fiber, iron, and Vitamins C and K. The Extra Virgin Organic Coconut Oil in this recipe is a healthy binder, with medium chain fatty acids perfect for building powerful cells. Cacao powder is another antioxidant powerhouse and adds a perfect, decadent flavor to the final layer.
To make this layered cupcake, you’ll need a high speed food processor, cupcake molds or muffin tin, and some freezer space.
Create the Crust
Crust ingredients include White Mulberries, Almonds, 2 Medjool Dates, 1 Tablespoon chilled Coconut Oil, and Cinnamon. Blend together in food processor just until sticky.
Add a scoop to each mold and press down firmly to create a crust.
First Layer of Filling
Break out the food processor again to blend the whole Banana, raw Cashews, 1/4 teaspoon Vanilla Extract, 1 Medjool Date, and 1 Tablespoon ECO Coconut Oil.
Blend until smooth and creamy. Spoon into the cake molds until about halfway full.
Second Layer of Filling
Mix the remaining 3 Medjool Dates (or 2 tablespoons ECO Coconut Palm Nectar or Sugar Crystals), 1/4 cup of Pecans, 1 teaspoon Ground Cinnamon, 1 teaspoon Vanilla Extract, the Coconut Water, and the ECO Cacao Powder.
Blend these ingredients until smooth and thick. Spoon gently onto the first layer of filling, which should fill the molds.
The cupcakes can be topped with ECO shredded organic coconut, with a pecan added for just-too-cute decoration. You can also top with more fruit, like antioxidant rich ECO Mulberries to tie the cupcake together!
When finished, place molds or muffin tin into freezer for at least 4 hours to set. Eat right out of the freezer, or allow a few minutes to soften. Keep frozen to store.