SIMPLY RAW VEGAN
I first discovered veganism five years ago when I was searching for dairy-free cake recipes on Google. One of the search results read the words “Lavender and Lemon Cheesecake” and “Raw Vegan” in one line, and I thought “how the f@$% is that possible?”.
My curiosity took me to Emily Von Euw’s blog, This Rawsome Vegan Life, and I am so glad it did. A lot has changed on Emily’s blog but one thing is consistent – creative, original and ultra vegan recipes that will leave you asking the same question I first did. And I personally hope that one day one person will find my blog and ask “how the f@$% did she make that happen? How did she make something look so good, taste so good and be so healthy?”
On that day, I spent hours reading every thing she had written since her first post and I still don’t understand why she called that dish a “cheesecake” instead of a cake or tart.
I decided to mimic the same concept but call it a raw cupcake and simplify the recipe (in my opinion, Emily tends to use more ingredients than necessary). Without further a due, I present to you dairy-free and super easy to make Coconut and Banana Raw Cupcakes.
RAW COCONUT AND BANANA CUPCAKES
Total Time: 1 day
Makes: 8 cupcakes
- 125 grams raisins
- 100 grams cashews
- 1 ½ soft bananas
- 100 grams cashews
- 3 tablespoons coconut oil
Soak all the cashews in water for 12-24 hours. Drain the water and pulverize 100 grams of the cashews into a flour (for the filling) and the lightly pulverize the other 100 grams into small chunks (for the base).
First the base. Add the raisins to food processor and mix until you have a sticky mixture. In a bowl, mix the chunks of cashews and the raisins together. Set the mixture into a mould, adding only a tablespoon to each cupcake mould. Press firmly to make a flat base. Freeze.
Meanwhile the base is freezing, make the filling. Simply add all the ingredients into a food processor then pour into the moulds.
Freeze the cupcakes for 2-4 hours.