Cacao butter — Cashew nut cake recipe - by The Superfood Blog
Posted on October 16 2012
The reason I love these cakes, these Little Stars of Wonder, is that they are SO pretty! Look at the colours and not an e number or artificial additive in sight! I do still feel that even these lovely cakes brimming with health and vitality should still be eaten in moderation – but as I discovered whilst making them and testing them – once you have had a slice, you can’t just keep stuffing down more. You become full. Satiated. Full of love.. but not desperately wanting more. My tummy doesn’t expand and bloat out… it just stays lovely and soft!
You will need:
For the cupcakes:
400g cashew nuts, ground to a fine flour
1 tsp sea salt
200g cacao butter (gently melted)
2 tbsp flax meal
2 tbsp lemon juice
10 tbsp raw honey (or agave)
In five bowls, spoon:
2 tbsp turmeric
2 tbsp beetroot powder
2 tbsp chocolate powder
2 tbsp purple corn powder
2 tbsp chlorella powder
Mix the cashew flour, flax meal and sea salt well, the distribute evenly between the five bowls.
Mix in 4 tbsp cacao butter per bowl and add 2 tbsp honey (or agave) per bowl. Mix well.
Add the lemon juice to the turmeric bowl and mix in.
Now layer up the cupcakes, using silicone cupcake moulds for ease as these will be set in the freezer.
You can arrange the colours anyway you want – for mine, I did beetroot, turmeric and lemon, purple corn, chlorella, then chocolate.
Pop the cupcakes in the freezer for a couple of minutes between each layer, just to make them firmer and so you can press down the layers more effectively.
For the icing you will need:
400g creamed coconut (usually in bags, pop them into a large bowl of boiling water so they coconut oils will melt and the cream will soften)
100g cacao butter, gently melted
1 cup raw honey (or more or less to sweeten to your taste)
2 cups chocolate powder
4 tbsp beetroot powder
Mix the ingredients for the icing well. You might want to pop the mixture in the freezer for a couple of minutes to make it easier to work with.
Take the cupcakes out of their silicone moulds and place on parchment paper.
Ice each cupcake. You can either just ice the top, or all over, using a knife to even it all out.
For the decoration:
Pop a star anise on the top of each cupcake and then dust chocolate powder over first then the baobab, which will give the lovely effect of snow, without using icing sugar.
Victoria Leith has set up a new venture called Caramelia Cakery, creating exquisite cakes for weddings, birthdays and special events. If you love this recipe, do get in touch at email@example.com to discuss your Cakery needs!