I love raw cheesecake and decided to try soursop raw cake as cupcakes worked out really well. Today, I’ll make Gluten Free Soursop & Roselle Raw Cupcake!
Raw soursop has intense sweet, sour tangy taste to it and when mix with roselle this raw cupcakeÂ is really delicious and the taste is perfect! The fruity sour sweet creamy filling and coconut based will totally amazes your taste buds for another one more.
Soursop is one of my favorite fruit, you might like this healthy soursop smoothie.
1 cup raw almonds soak over night (soaked overnight and dehydrated for 10 hours)
or for oven turn the heat down 50 degree C very low heat bake for 2 hour
1 cup coconut dehydrated shredded coconut (for 10 hours )
you can also use pan fry until fragrant if don;t have dehydrator.
8 pieces Medjool dates – pitted
Base: Place the almonds in a food processor and grind roughly. Add the dates and process until the mixture is uniform add shredded coconut process until sticks together.Line your muffin/cupcake pan with parchment paper for easy to pop them out, but use strips about double the size.Press mixture firmly and evenly onto the muffin mold.
Refrigerate base while you make the filling.
Cupcake Cream cheese
11/2 cup cashew soak over night
3 lemon to made juice -lf you don;t like sour, use 2 lemon
1 cup soursop flesh removed the seeds
1/2 cup roselle
pinch sea salt
3 tbsp organic agave nectar
3 tbsp organic pure coconut oil
Soak the cashews to soften. If you would like to remove the enzyme inhibitor naturally found on the nuts, you may soak overnight. Drain them of water and set aside.
1. Place the cashew, soursop, salt, lemon,agave, coconut oil in Vita Max or a food processor, blend all filling ingredients until silky smooth cream. Pour out 1/2 into bowl and set aside.
2. Next add roselle and continue to blend for red cream cheese.add a litter more lemon or water to make it easier blend and pour into a bowl.
3. Take your muffin mold base out of the fridge.
4. Blitz the filling ingredients -spoon on top of the base. Decorate exactly as your fancy, a spoonful of soursop compote, roselle or alternatively flavour the filling on with kiwi or any dehydrated fruits.
Place in freezer for a 3-4 hours until set. These can be thawed for 1 hour prior to eating or eaten straight from the freezer. Enjoy this Gluten Free Soursop, Roselle Raw Cupcake.
Love parchment paper tip. Hope you guys enjoy this Gluten Free Soursop & Roselle Raw Cupcake.
Thanks Minimalist Baker for the great tip !
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