Raw Green Tea and Passionfruit Cupcakes

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.

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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.

Matcha Fudge Covered Brownie Cake

As I mentioned the other day, I bought some matcha powder to play around with.  I don’t know if it is some sort of weird pregnancy craving or what, but I HAD to have matcha!  I’ve been dreaming about it for months but just couldn’t seem to get my paws on any of it.  Well, I went into the city to have my third trimester blood test, and on my way back to the metro, I saw a tea shop. I thought to myself- maybe?  I went in, and lo and behold there it was.  And organic to boot.  Also, the woman working was so, so nice.   She kept giving me glasses of iced vanilla rooibos and a spicy chai tea that was delicious.  It was such a change of pace from the usual level of customer service experienced here in Madrid, i.e. non-existent!

When I got home, I thought about making some brownie bites and then rolling them in the matcha powder.  Nah, too easy peasy.  I wanted something a little more spectacular and that more importantly would eat into the kilo of coconut oil I have.  Alas, these babies were born!Image

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Recipe Time!

Matcha Fudge Covered Brownie Cake

For the base:

2.25 cup walnuts

2.25 cup dates, pitted

4 tbsp. coconut oil, melted

3 tbsp. cacao powder

2 tbsp. carob powder

2 tsp. chaga powder (optional)

pinch of sea salt

Process walnuts until crumbly and add all other ingredients to food processor.  Process until well combined and sticky.  Add 2-3 tablespoons water if necessary.  Press dough into a round spring-form pan and set aside while you make the topping.

For the topping:

1 cup cashews, finely ground

1 tbsp. lecithin (I recommend sunflower lecithin but if all you have is soy, like me, make sure it is non-GMO!)

.5 cup + 2 tbsp. coconut oil, melted

.25-.5 cup raw honey (depending on your sweet tooth.  You can also substitute agave if you wish to not use     bee products)

1 tsp. matcha powder

Blend all ingredients until smooth and creamy.  Pour topping on top of base and put in fridge to set for half an hour.  Then cut into squares and share with friends 🙂

Makes about 25 small but dense squares.

That’s it!  Now I am off to make a big fat green juice and some salt and vinegar kale chips!  

Have a great Sunday afternoon.