The vibrant green colour of nettles is just too beautiful not to try! You will fall in love with these raw chocolate cupcakes with nettle frosting!
Ingredients
1 cup
Walnuts
1/2 cup
Pumpkin seeds (pepitas)
8 date pitted
Medjool date
1 tbsp
Coconut oil
1/4 cup
Cacao powder, raw
1 tsp
Cinnamon
1 pinch
Sea Salt
1 cup
Coconut butter
(or creamed)
2 tbsp
Coconut oil
2 tbsp
Maple syrup
1/2 medium
Lemon
1 tbsp
Lemon juice
2 cup
Nettle Leaf Powder
Instructions
Place the walnuts and pumpkin seeds into a food processor, pulse a few times until they have broken down to a coarse consistency. Add dates, coconut oil, cacao, cinnamon, and sea salt and blend until the mixture comes together. Divide the mix evenly into 12 mini cupcake holes and press tightly down. Place into a fridge for about an hour to firm up.
In a double boiler gently melt coconut butter with coconut oil. Set aside and leave to cool down a bit.
Carefully pick nettle leaves from the stems and wash thoroughly. It's best to use gloves to do this. In a small pot bring water to a boil, add nettles and boil for 2 minutes. Rinse under cold water and drain well. Place into blender with 1tbsp of lemon juice and blend until smooth.
Add the melted coconut butter, maple syrup, and lemon zest to the nettles and blend until incorporated. Scoop the mix into a bowl and refrigerate for about 30 minutes until firm enough to frost the cupcakes. Don't worry if it looks a bit split at this point, just give it a good stir afterward.
With an edge of a knife pop the cupcakes out of the tin, smooth out the edge if it gets a bit distorted.
Spoon the mixture into a piping bag with a large nozzle and decorate the cupcakes. Enjoy!
Store in a fridge or freezer in an airtight container.
Notes:
Quick Tips: There’s a sweet spot for the frosting, don’t let it cool too long, otherwise, it’ll be too hard to frost the cupcakes. If it does get too hard, you can soften it again in a double boiler.
