Raw Apricot Beet Cupcakes

I sit here and I write these posts about my food, knowing that I can’t convey how delicious they were in words. I try, but something different will pop out at all of us. These raw cupcakes are just so good. Dried apricots, beet juice, almonds, stacked into a raw crust and frozen. Right out of the freezer they are soft and moist, sweet, tart, and huge on flavor. But another thing, they are absolutely GORGEUS! The bright colors, the texture, the way they mold to your teeth as you take a bite, the simplicity in preparing them. You will feel content after you make these, and know that you chose the most impressive raw treat.

More than half my diet is raw. Why is raw so important? Because raw food supplies you with the enzymes and nutrients intact, undamaged by heat, and this provides cleaner fuel for your body. This clean fuel not only enhances your nutritional intake, but also keeps your organs and blood detoxed, your immune system strong, your metabolism pristine, and with the necessary enzymes you need for a healthy gut and regularity. Dried and dehydrated foods are still considered raw because they weren’t exposed to high heats that could interfere with their composition. While it is hard to do a fully raw diet, you can easily do raw mornings, full of fruit, smoothies, juices, chia seed pudding, soaked oats, buckwheat cereals, granolas, and raw nuts and seeds. Adding a large raw salad for lunch or dinner, topping it with lots of vegetables and sprouted lentils, and a simple raw dressing, or just olive oil and lemon, can also easily be achieved. You could even commit to half raw, chop some pepper/spinach/kale/avocado/cauliflower/cucumber/grated carrot or beet, etc, over your cooked plates. Be sure to chew your raw vegetables well, as that helps with digestion and any uncomfortable bloating. Chewing will signal your stomach to start making enzymes, and is important while drinking raw juices and smoothies to prepare your stomach for whats coming.

Raw Apricot Beet Cupcakes

Raw Apricot Beet Cupcakes

Yields: 9-12 cupcakes

  • Apricot FIlling
  • 1 1/2 cups dried apricots (unsulphured and unsweetened is best)
  • 1/4 cup beet juice
  • 2 tsp lemon juice
  • 2 tbsp maple syrup or agave
  • 1/2 cup soaked sliced or slivered almonds (soak in 1/2 cup water overnight or for a few hours)
  • Crust
  • 1/4 cup almond meal/flour
  • 1/4 cup coconut flour
  • 1/4 cup sesame seeds
  • 1/4 cup steel cut oats (or rolled oats) or buckwheat groats
  • 1 tbsp shredded coconut
  • 1/4 cup melted coconut oil
  • 1 tbsp maple syrup or agave
  • pinch of salt
  • Toppings
  • blueberries, rasperries, cherries, strawberries, banana

Blend all the filling ingredients in a food processor until it's a thick mash.

Mix all the crust ingredients until it's a moist batter.

In a muffin tray, place a large spoonful of the crust in cupcake paper cups, and then pour a larger spoonful or two of the apricot filling atop.

Top with your choice of fruit.

Freeze it for a few hours, then serve. Keep them frozen to hold form. They can be eaten immediately right from the freezer and will not get hard.

  • Total time: 10 minutes
Raw Apricot Beet Cupcakes 6
Raw Apricot Beet Cupcakes
Raw Apricot Beet Cupcakes 1
Raw Apricot Beet Cupcakes 3
Raw Apricot Beet Cupcakes 5

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.