raspberry

Social media isn’t real but these raw cheesecakes are!

Don’t allow the alluring charm of these cakes to fool you. I am not happy baking in the kitchen, I am in bed with a centipede bite. But, I am also surrounded by much love and support and I’m typing on a macbook etc etc so I’m not completely hopeless. Things could always be worse. I could have been bitten by a snake or a bear – not unlikely in my neck of the woods. Anyways, my condition shall deprive me of baking (in this case: not baking) for some time. So, since I’ve been lucky enough to gain a 100 or so new followers as of recently (yep, I’m bragging), I’d like to take this time to re-introduce my healthy, raw, vegan AND idiot-proof cheesecakes.
They’re absolutely delicious and super easy to make. Recipe: here.
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Decadent Chocolate and Raspberry Cupcakes

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Nutritious cupcakes. Need I say more?

1/4 cup coconut oil (melted)
1 cup fresh or defrosted raspberries
1/4 cup honey
1 cup almond meal
4 free range eggs
1/2 teaspoon baking soda
1/2 cup raw cacao powder or good quality cocoa powder
silvered almonds to decorate

Preheat oven to 160 C

In a food processor, whizz all the ingredients together for 1-2 minutes or until smooth.

Pour batter into a lined or greased muffin tray then top with silvered almonds.

Bake for 20 minutes or until the fork comes out clean.

Let cool before nom-nom-nom