Pink no-bake mini cupcakes

Project Description

I just realised today that I had no sweet recipes up here yet, which was shocking to me as, some of you may know, I love making raw desserts! I will be updating the recipe section as much as possible from now on.

These cupcakes are fun to make for Valentines day (yes, just because they are pink!) and they contain no fake colourings and require no dehydrator.

Makes 18 small cupcakes (or a few larger ones, but small things are more fun to eat – see photo below for a rough idea of the size)

Equipment needed: blender, processor

Ingredients for the raw vegan pink cupcakes:


  • 1 cup walnuts
  • 2 medjool dates
  • 1 heaped tsp. lucuma powder


  • 1 cup cashews (soaked)
  • 1/4 cup coconut oil
  • 3 tsp. beetroot juice (for the colour)
  • 1 vanilla pod
  • 1/3 cup liquid sweetener of choice (raw honey, coconut syrup etc)
  • bit of water to help blend if needed OR more beetroot juice, which will give them an even deeper colour
  • Goji berries – to decorate

How to prepare the raw cupcakes:

    • Place the base ingredients into a food processor and process until it sticks together, but still has some small chunks in it
    • Press the base mixture into small silicon moulds – they should take up about half of the small mould, or 1cm
    • For the topping – put all ingredients into a high speed blender and blend until very smooth (if you feel it isn’t quite getting there, add some water – from 2 tbsp. to 1/2 cup, it’s ok if it looks quite liquidy, it will solidify in the freezer I promise)
    • Pour mixture over the base to the top of the mould
    • Stick something on top to make it pretty, like goji berries, cranberries or some hemp seeds
    • Store the cupcakes in the freezer or in the fridge if you like them squishier, they will last for quite a while (I’ve honestly no idea how long as we eat them so fast, but definitely up to 2 weeks is my guess)

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