Raw Pumpkin Cupcakes

I have to say this was one of the more ambitious recipes I've tried, and when I first read about them I was a bit sceptical. I thought to myself, can you even eat raw pumpkin? But as it turns out … you can! And it's delish. These "cupcakes" are raw, sugar free, gluten free and dairy free. Plus super healthy and filling. They make a great snack or dessert. Original recipe from here.

Cupcake base
2 cups almonds
1 cup cashews
1 cup walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup kent pumpkin, peeled and chopped (and yes, RAW!)
1 cup dates
1 tsp vanilla extract

Cupcake icing
2 cups cashews
1 cup kent pumpkin, peeled and chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
2 TBS rice malt syrup
2 TBS water (if needed)
Walnut halves, for decoration

Method
Put all the nuts and spices for the cupcake base into a blender or food processor and blend until it reaches a breadcrumb-like consistency. Put aside. Now blend the rest of the cupcake base ingredients in the blender until smooth. Mix the two together. Press the mixture into mini-cupcake trays. I also recommend using mini-cupcake papers to avoid sticking (plus, they look cute). Allow to set in the fridge for minimum 4 hours.

Prepare the icing by blending all the icing ingredients until smooth. Add the water only if you need to, remember that you want the texture thick enough to be able to pipe it.

Remove the cupcake bases from the fridge and pipe the icing on. Top each with a walnut half. Store in the fridge in an airtight container for up to one week.

Enjoy your delicious raw goodness!