Sorry. These are alcohol free. Guinness isn’t vegan anyway 😉
In an attempt to make more gluten-free desserts, I’ve making more raw treats. Well, almost raw. I’m allergic to agave, so my liquid sweetener of choice is maple syrup. (I just bought two pints at Sam’s yesterday.) And, I don’t have any raw cocoa powder for my chocolate treats, so that’s not raw either. See…almost raw desserts!
This is what I came up with last weekend.
I thought I was going to make a blondie inspired by Amber’s 5 Minute, Single-Serve Raw Vegan Blondie. But after I made it, I wanted chocolate. So much for the blondie. Chocolate sprinkles didn’t quite work (they wouldn’t stick), so I opted for chocolate frosting. I’m so glad I opted for chocolate frosting.
1/2 c raw pecans
1/4 c raw almonds
1/2 c dates
1/4 tsp cinnamon
1/4 tsp (or less) salt
Blend ingredients in a food processor or blender. (You may need to blend nuts and dates separately.) Mixture will be course but should stay together when pressed. Press mixture into 4 regular cupcake molds (or 8 small molds or 2 large molds).
1/4 c cashews
1/4 c non-dairy milk
1/4 c cocoa powder
2 TBSP maple syrup
Combine everything in a food processor or blender until smooth. Spread evenly over cupcakes. Sprinkle with crushed chocolate pieces. (I finely chopped a couple of pieces of Endangered Spieces chocolate bar in my Magic Bullet.)
Remove cupcakes from metal mold or leave cupcakes in silicone molds and place in a covered container and refrigerate or freeze until firm. Store in freezer for firmest texture. (Cupcakes thaw in a few minutes.)
The next time I make these, I’ll make them in mini molds. Half of a regular sized cupcake was plenty, and a whole one almost gave me the sugar shakes, but mmm mmm mmm…worth every bite!
I’m submitting this recipe to Cara’s Valentine’s Day Bake Off at Fork and Beans, Ricki’s Wellness Weekends at Diet, Dessert and Dogs, Amy’s Slightly Indulgent Tuesdays at SSGF, and Cybele’s Allergy Friendly Fridays at Alergen-Free Cuisine.