During a recent visit to Barcelona I was lucky enough to get a huge box of the sweetest strawberries, directly from a farmer. As you know, nothing can beat the flavor of local, seasonal fruit. This cupcake is a gem! If you have a dehydrator, I totally recommend that you dry some slices to add a crunchy and delectable touch to this creamy dessert.


FOR THE BASE  (for 6 cupcakes)

  • 1 cup almonds

  • 8 soft dates, chopped 

  • 2 Tbsp cacao nibs 

  • 2 Tbsp cacao powder

  • 1 vanilla bean, seeded 

  • 1 tsp raw coconut oil, melted

  • Pinch of pink Himalayan salt 

  • 2 + 1/2 cup cashews, soaked for 6h

  • 4 cups fresh organic strawberries, chopped

  • 1/4 cup maple syrup

  • 1/4 cup lemon juice 

  • 1 vanilla bean, seeded

  • 1/2 cup raw coconut butter, melted

  • 1/4 tsp pink Himalayan salt 



  1. To make the base, put the almonds and blend into small pieces.

  2. Scrape the seeds of the vanilla bean, add the rest of the ingredients and process a few times until combined and sticky. 

  3. Scoop the dough into silicone cupcake molds and firmly press down using your fingers or a spoon.

  4. Let sit in the freezer while preparing the strawberry filling.

  5. Drain and rinse the cashews and place in the jar of your blender. Add the rest of the ingredients and blend until you reach a smooth very consistency (stream coconut butter at last)

  6. Pour the mixture over the bases, reserving some for the toppings. Tap a few times, cover with plastic wrap, and set in the freezer for at least 3 hours.

  7. About 1h before serving, pop the cupcakes out of their molds and let sit in the refrigerator.

  8. Pipe the strawberry cream over the top, using a star-shaped piping tip and decorate with dehydrated strawberry slices.

    * To dehydrate strawberries, slice them very thin and let dehydrate at 118F overnight until crispy.

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More Succulent Raw Cupcakes.

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