Grain Free | Vegan
These healthy and satisfying homemade mango and peanut raw cupcakes are packed with protein and healthy fats making it a great go-to snack for sustained energy through the day. This simple and no-bake raw dessert can also be made with a dark chocolate top layer for extra decadence. They can be kept in the fridge or they can equally be stored in the freezer for an easy on-the-go snack.
MAKES: 12 individually portioned servings
PREP TIME: 45 minutes
SETTING TIME: 1 hour
NOTES: Stores in an airtight container in the fridge for up to one week. They will keep for a couple of month’s in the freezer sealed in an airtight glass container.
- ½ cup organic crunchy peanut butter
- 2 cups almond meal
- 6 medjool dates, pitted
- ¼ cup coconut oil
- ½ tsp cinnamon
- A pinch of Pink Himalayan salt.
Top Turmeric & Mango Layer
- 1 cup / 200g coconut butter (creamed coconut)
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1 large mango (about 1 cup puréed)
- 2 tsp fresh turmeric, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tbsp lime juice
- ¼ tsp cinnamon.
Optional Chocolate Layer
- ½ cup vegan dark chocolate chips OR ½ cup chocolate of choice
- 1 tablespoon coconut oil
1. For the bottom layer: In a small frying pan, melt ¼ cup coconut oil on low heat. Remove from heat when completely melted.
2. Place peanut butter and almond meal into a food processor. Add melted coconut oil, cinnamon, and salt.
Add 6 medjool dates making sure to remove all seeds. Blend well until well incorporated into a dough-like texture.
3. Divide the mixture evenly into a cupcake tray lined with 12 cupcake cups. Spread onto the base and press tightly down with a teaspoon to even out the mixture in each cupcake cup. Alternatively, as a superior, easier and foolproof method to making these delicious raw cupcakes, I recommend investing in a silicone cupcake tray or 12 silicone cupcake cups to remove the need for using individual cupcake liners. Place the tray with the peanut layer in your fridge whilst preparing the top layer.
4. For the top layer: In a small pot gently melt coconut butter, coconut oil and maple syrup stirring frequently. Set aside while preparing the mango purée.
5. Remove flesh from a large mango and add to a blender/food processor along with chopped turmeric and ginger remembering that turmeric will stain your fingers and your cutting board! Refer to notes below to effectively cut your mango.
6. Place mango into a blender with lime juice and cinnamon. Blend until smooth.
7. Add the coconut butter, coconut oil and maple syrup mixture into the blender until smooth and creamy. Spoon this mixture onto the bottom layer and smooth out evenly with a teaspoon. I tend to use 1 heaped tablespoon of the mixture into each of the 12 cups and divide the leftovers into each cup.
8. For the optional chocolate coating, I use 1/2 cup vegan dark chocolate chips, but you can use any chocolate you like. Place chocolate of choice into a small bowl with 1 tablespoon coconut oil. Fill a saucepan with 1-inch water. Place the bowl with your chocolate and coconut oil into a saucepan. Using the double boiler method, bring water to a boil + reduce to simmer whilst stirring chocolate with a spoon until melted and smooth. Carefully remove bowl from heat. Spoon ½-1 tbsp chocolate mixture into the cups and smooth out evenly with a teaspoon.
9. Place the cupcake tray into a freezer to set. If using a silicone tray, simply “pop up” the raw treats from the tray by pressing the bottom of the cups up and out of the hole with your fingers.
10. Transfer your treats to a glass container with a lid. Stores for a week in the fridge or a couple of months in the freezer. Bon Appétit!
HOW TO CUT A MANGO
A. Make Mango Cheeks
Hold your mango upright and find the tallest side with the stem pointing up. With a small knife, carefully slice half the mango off the pit making your first cheek. Turn your mango 180 degrees and hold the top while you slice the other half off the pit. Cut the two small sides off the mango to remove the flesh from the seed. You will have four pieces of fruit. You can cut the remaining mango flesh attached to the seed or you can also eat around the pit yourself as a reward!
B. Score the Flesh
Holding the mango on the cutting board flesh side up, make long slits lengthwise, without piercing the skin, to create multiple parallel lines. Turn the mango 90 degrees and cut similar sized lines perpendicular to the other lines to create a criss cross pattern. Score the second mango cheek in the same way.
C. Scoop the Flesh
Hold the scored mango cheeks with two hands. Then placing thumbs on the flesh side, use the middle and index fingers to push and invert the skin. Use a knife to remove the pieces.