As far as the "mostly-raw" comment goes...these are not 100% raw because the peanuts I used are honey roasted. I LOVE the flavor this adds, but if you are raw, by all means substitute that 1/3 of a cup of peanuts with any other raw nuts!
Crust ingredients:
1 cup pecans (soak for about 10 minutes, then drain)
1/3 cup honey roasted peanuts
3 tsp maple syrup
1/2 cup cacao powder
1/4 tsp sea salt
1 tsp vanilla extract
"Cake" ingredients:
2 cups cashews (soak them while you make the crust)
1 cup coconut milk (NOT low-fat)
1/2 cup coconut sugar syrup (this is an alternative sweetener. you could also use agave or maple syrup, etc)
2 tsp vanilla extract
3/4 cups cacao powder
Directions:
Place all crust ingredients in blender. Mix until it sticks together! You may have to add slightly more nuts or cacao powder if it comes out too liquid-y.
Put cupcake liners in cupcake pan. Press "crust" mixture into the bottom of the cupcake liners (roughly 1/3 inch thickness).
Place all "cake" ingredients in blender. Move to "high" speed very quickly and blend until completely creamy.
Pour "cake" mixture into cupcake liners!
Optional: Dust with vanilla powder (or mesquite, maca, lucuma, etc)!
Stick cupcake pan in freezer. Let them set for a while before eating it (it truly tastes better after it cools completely).
NOTE: Because I use 1 cup coconut milk instead of 1/2 cup water and 1/2 cup coconut oil, these do not "set" the way other raw cakes do. These must be kept in the freezer until you eat them! If you're trying to take them somewhere to enjoy with others, you may want to do the water and oil method instead. I just do the coconut milk because 1/2 cup of coconut oil costs about $5 (or more), plus the nuts in this recipe already contain a lot of fat...the coconut oil is a little bit overkill for me.
