Hey bunnies! Today we’re going to make raw vegan St. Patricks Day cupcakes. When I go to the grocery store this time of year, in a display right in front, they have 6 packs of cupcakes frosted with bright green frosting. And if you don’t know, cupcakes are my favorite! So of course we have to have some raw vegan St. Patricks Day cupcakes!
The coins that I used aren’t edible but you can find them at Dollar Tree. They are made from plastic so you can leave these off if you like but I think they’re fun. What are you guys doing for St. Patricks Day? I’m thinking a nice evening at home with some raw vegan mint chocolate chip milkshakes and cupcakes! Then maybe a day time Festival the day after. Whatever you choose to do have fun and be safe. Everything you need is listed below. Enjoy!
Raw Vegan St. Patrick’s Day Cupcakes
1 1/2 cup mulberries
1 1/2 cup pitted dates
1/2 cup raw hemp seeds
1/2 cup almonds
1/2 cup cacao powder mixed with 4 tbsp of water
1/2 tsp vanilla extract
2 cups soaked cashews
22 small pitted dates
1 tsp vanilla extract
1 1/4 cup coconut water
meat from 1 thai coconut
pinch of – cinnamon and nutmeg
2 1/2 tsp wheat grass powder
1/4 tsp spirulina (optional but I added)
Add almonds to a food processor and process until finely ground.
Add all cupcake ingredients to a food processor and process until well combined, sticky, and moldable. You may have to use a spatula to push down the sides a few times until it is all combined. Place the batter into the refrigerator while we make the icing.
Add all icing ingredients to a blender and blend until smooth. Again, you may have to use a spatula to push down the sides. If you want to add spirulina try adding half and see how you like the taste. It’s not strong but try it out.
Next line a cupcake tray with liners and press the batter into the tray. Make sure to leave a cavity in the middle so you can fill it with icing. You should be able to make 6 regular sized cupcakes. Also, save a little extra batter for the top of the cupcakes.
Then, you can use a piping bag or a ziplock bag with the corner cut and fill the center of the cupcake with icing.
Then take the remaining batter and make flat circles to place on top.
Finally take the remaining icing and pile it high on top. You may have some leftover icing. Can we say fruit dip!
Store in the refrigerator.
Enjoy! Happy St. Patricks Day!