Last Updated on 3 January 2021 by Brisbane Livewell Clinic
This Valentine’s Day show your loved one how much you love them and add this delicious and Vegan-Friendly Chocolate Raspberry Cupcakes to your baking list.
These cupcakes will not only warm the hearts of their recipients but support their heart health too. Made with whole food ingredients such as oats and chia seeds, plus being free from eggs, dairy and refined sugars this sweet treat can be enjoyed guilt-free.
This recipe is perfect for your health–loving loved one. You will fall in love with the texture of these vegan-friendly cupcakes, they are super moist, super sweet yet rich in flavour. As an extra treat, the dairy free chocolate coconut frosting is the perfect addition on top. If you’re feeling really clever you can let your creative juices flow and decorate these little chocolate cakes all things cupid.
While you enjoy these amazing Cupcakes you can share the History of this special day. Valentine’s Day is a holiday shrouded in mystery and legend. The origins of St. Valentine’s Day lie in the ancient Roman fertility festival Lupercalia, which was celebrated on February 15. During the festival, young women would place their names in a large urn. The young men would draw a name from the urn and then be romantically linked with that young woman for the following year. Cupcakes seem a little tame in comparison.
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Chocolate Raspberry Cupcakes
A vegan friendly Valentines Day dessert
- 1 Cup Rolled Oats
- 1 ½ Cup Boiling Water
- 2 Tbsp Chia seeds
- 6 Tbsp Water (filtered)
- ½ Cup Coconut oil (melted)
- 1 Cup Coconut sugar
- 1 Cup Almond meal*
- 1 Tbsp Tapioca powder
- ½ Cup Cacao powder
- 1 ½ tsp Baking Soda
- 1 ½ tsp Baking powder
- 1 tsp Vanilla extract
- 1 Cup Raspberries ((fresh or frozen))
Coconut Frosting
- 1 Cup Coconut sugar
- 2 Tbsp Cacao powder
- 2 Tbsp Coconut oil
- ½ Cup Coconut milk
- 2 Cup Organic coconut (finely desiccated)
- ½ tsp Vanilla extract
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Preheat the oven to 180 degrees C.
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Add the rolled oats along with the boiling water to a food processor. Mix on slow speed for 5 minutes.
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Meanwhile add the chia seeds and filtered water to a small bowl, mix and set aside until it forms a gel.
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Add all remaining ingredients EXCEPT for the blueberries to the oat mixture, ensuring to also add the chia gel. Blend on medium speed for 20 – 30 seconds, scraping down sides if needed.
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Add the raspberries to the cupcake mixture and gently fold through.
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Line a 12 cup muffin tray with patty cake liners. Spoon the mixture in to each patty cake liner, filling each one almost to the top.
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Bake in the oven for approximately 30 minutes, or until tested with a toothpick or skewer that comes out clean.
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Allow to cool for 5 minutes before turning out on to a wire rack. Before icing the cupcakes you will need to ensure they are completely cool.
For frosting:
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Mix the coconut sugar, cacao powder, coconut oil and coconut milk in a small to medium size saucepan over medium to high heat and bring to a boil. Allow to boil until thick, stirring constantly (approx.. 6 minutes). You must ensure to be careful it doesn’t get too hot and burn on the bottom.
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Add in the finely desiccated coconut and vanilla, mix through until well combined.
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Remove from heat and allow to cool. You may place in the fridge to speed up this process.
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When icing is slightly set and thick enough to use, add to a pipping bag and decorate your cupcakes as you wish. Feel free to add fresh raspberries on top to decorate.
NOTE: * For a nut free alternative, substitute the almond meal with ground sunflower or pumpkin seeds (or a combination of both).
