Two reasons I wanted a cupcake for breakfast. Reason one in celebration of my sisters 40th Birthday, reason two because these are healthy and I wanted to use my adulting card and have a cupcake for breakfast.
My sister will not be partaking in these due to them being raw, vegan. One day she’ll get the courage to try my food creations, or at least I hope!
These are super easy to make took about 10 minutes. All you need is a bowl and a high speed blender.
So if you get a craving for a cupcake make it a healthy indulgence! We all are aware I’m not the best gluten free vegan baker, so raw treats for the win!
Recipe for icing :
1/2 cup soft medjool dates
2 tablespoons creamy peanut butter
1 heaping tablespoon cacao powder
1/4 teaspoon vanilla extract or one vanilla bean
1 tablespoon coconut oil
Non dairy milk to blend ( I used almond milk)
Add all ingredients to high speed blender and add in a bit of milk at a time to get a creamy icing consistency. Refrigerate once prepared.
Recipe for cupcakes :
1 large ripe banana
1 cup raw organic coconut flour
1/3 cup coconut sugar
1/4 cup shredded coconut
1/4 teaspoon vanilla extract or 1 vanilla bean
Add banana to a mixing bowl and mash with a fork. Add in all the other ingredients and mix to combine. I ended up having to mix it once combined with my hands which got it to a formed cupcake dough. Once well combined add to cupcake tins. Top with frosting then refrigerate for 30 minutes.