This is a nice, dense, raw cupcake with a gooey chocolate center. What's not to love about that? Top it with some fresh, seasonal fruit and you have a healthful treat.

Raw Molten Cupcakes [Vegan, Gluten-Free]

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  • 1/2 cup almonds
  • 4 dates
  • 1 tablespoon cacao powder + 3 tablespoons cacao powder
  • 3 tablespoons agave
  • 1 tablespoon coconut oil


  1. In a food processor fitted with an “S” blade, process the almonds until they are coarsely chopped. Add the dates and one tablespoon of the cacao powder. This will come together into a crumbly but sticky pie crust like texture.
  2. Stir together the agave, remaining cacao powder, and coconut oil.
  3.  Use half the crumbly mix and press into the bottom and up the sides of a cupcake tin or similar container (I used a small teacup), leaving a well at the center.
  4.  Spoon the agave, cacao, coconut oil mixture into the center well and cover gently with a layer of the remaining crumbly mix and press to seal at the edges.
  5.  To serve, heat for a half hour in a dehydrator, and the gooey chocolate center will be warm enough to be “molten.” Top with a tablespoon of any sweetened almond cream and strawberries, if desired.

Nutritional Information

fat: 21 gr carbs: 11 gr protein: 8 gr Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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