After my mid-afternoon nap, I woke up craving something sweet. I knew that I wanted to make something a little bit different, and thought of the poor, overpriced matcha in my cupboard that has been languishing unloved for weeks. I then turned to the huge basket of passionfruit that came in my vegbox this week and thought “Hmmm. That flavor combination just might work!” And it does!
As per usual in my household, I made half of the recipe sugar-free for my hubby.
Raw Green Tea and Passionfruit Cupcakes
for the cupcakes:
- 1 ½ cups almond pulp
- ½ cup agave nectar or honey (for sugar free version, substitute with ½ cup xylitol)
- ¼ cup coconut oil
- 15 drops Medicine Flower vanilla extract (or ½ vanilla bean, scraped)
- 1 tsp. Matcha powder
- 3 passionfruit
In food processor, blend all ingredients until matcha is well incorporated. In silicone cupcake holders, fill ¾ full and poke a hole in the center of each one, and fill hole with the passionfruit pulp. Cover with remaining cupcake mixture and pat down. Set in freezer while making icing.
For the icing:
- 1 cup cashews, soaked
- juice of 5 passionfruit
- 2 tbsp. Coconut butter
- ¼ cup coconut oil
- 5 drops Medicine flower vanilla extract
- 3 tbsp. Agave nectar (for sugar free, substitute with 3 tbsp xylitol or 20 drops stevia)
In high speed blender, blend all ingredients until smooth. Pipe or spoon icing on top of cupcakes and leave in freezer to set for a further 20 minutes.
Cupcakes Crudos de Matcha y Maracuya
para los cupcakes:
- 1 ½ taza de los restos de haber hecho leche de almendras
- ½ taza sirope de agave (para versión sín azucar, sustituir ½ taza xylitol)
- ¼ taza aceite de coco
- 15 gotas extracto de vainilla
- 1 cucharadita té verde matcha
- 3 maracuyas
En un robot de cocina, procesar todos los ingredientes hasta que quede una masa con el té verde matcha bien incorporada. En unas formas de cupcake de silicona, rellenar ¾ del recipiente y con un dedo, formar un agujero. En ese agujero, rellenarlo con la pulpa de maracuya y desupúes tapar con lo que queda de la masa. Presionar bien. Colocar en el congelador mientras que haces el glaseado.
Para el glaseado:
- 1 taza anacardos, remojados
- zumo de 5 maracuyas
- 2 cucharadas manteca de coco
- ¼ taza aceite de coco
- 5 gotas extracto de vainilla
- 2 cucharadas sirope de agave
En una batidora de alta potencia, batir todos los ingredientes hasta que quede una crema suave. Poner encima de los cupcakes y volver a ponerlos en el congelador durante 20 minutos más.