Will you believe me if I tell you that this superstar cupcake was a total improv? I just used what I had in my fridge: a huge sweet mango, a box of limes and one perfect avocado. The frosting is key to this baby. Be sure to work it to a thick, creamy consistency, then pipe it into a beautiful lime swirl (I used a close star nozzle). The decoration is fresh lemon thyme I was lucky enough to find in the market. Even the tiniest details count!

INGREDIENTS

FOR THE BASE  (for 6 cupcakes)

  • 1 cup raw almonds

  • 1/2 cup dates, chopped

  • 2 Tbsp cacao nibs 

  • 2 tsp cashew butter

  • 1/2 tsp vanilla extract 

  • Pinch of pink Himalayan salt

FOR THE MANGO CREAM
  • 3 cup cashews, soaked for 6h

  • Flesh of 2 big ripe mangoes

  • 10 soft dates, peeled & chopped

  • 2 Tbsp maple syrup (if necessary)

  • 1/2 tsp vanilla extract

  • 1 tsp lime juice 

  • 2 Tbsp cashew butter

  • 1/4 cups + 2 Tbsp coconut oil, melted

  • 1/4 tsp pink Himalayan salt 

FOR THE LIME CREAM
  • 1 + 1/2 cup cashews, soaked for 6h 

  • 1/2 cup + 2 tsp lime juice 

  • 1 tsp lime zest

  • 1 avocado (about 1 cup)

  • 2 Tbsp maple syrup 

  • 2 Tbsp almond milk

  • 1/4 cup + 2 Tbsp coconut butter, melted

  • Pinch of pink Himalayan salt 

PREPARATION

INSTRUCTIONS

  1. To make the base, pulse the almonds in a food processor until broken down.

  2. Add the rest of the ingredients and process a few times until it forms a sticky dough. 

  3. Scoop into your muffin or cheesecake pan and firmly press down with fingers (I highly recommend to use silicone molds)

  4. Let sit in the freezer while preparing the mango and lime fillings.

  5. For the mango cream, add the drained and rinsed cashews and the rest of the ingredients to your high-speed blender and blend until very smooth and no lumps remain. Add the coconut oil at last.

  6. Pour the mango filling over the bases. Tap a few times, cover with plastic wrap, and freeze for at least 3 hours.

  7. Prepare lime filling the same way and set in fridge until firm. 

  8. When ready to serve, remove cupcakes from molds and let defrost for 1 hour in the refrigerator.

  9. Pipe the lime cream using a star tip and decorate with lime thyme leaves.

Other Recipes

More Succulent Raw Cupcakes.