Raw mango cupcakes

The past few weeks have been a whirlwind, as most of you probably noticed I have been MIA. I can't comprehend how the time has flown by so quickly, one minute I'm living in a house looking up inspection times for potential flats and the next minute I'm sitting in my new apartment writing this post. This weekend is the first that I have had internet since the beginning of last month, and I'm finally feeling settled and at home in my sweet little abode. So now that I'm up and at it again I thought it was about time I posted something (apologies to you all). I made these delicious cupcakes a few weeks ago with the last of the few ingredients we had lying around before a big shop, they turned out deliciously satisfying. As usual, i don't measure as i go when I'm in the kitchen, its usually just me and my hands throwing things in here, there and everywhere. Having said that, I have done my best to write up the recipe as I created it, if you think I've added a little too much/ or not enough of something, please feel free to comment below and let me know (either way, they're delicious and simple, so you probably can't mess them up too badly).

* RAW, V, GF.
* You will need a muffin tray
* Soak 1 cup of cashews for 6 hours prior
* Makes 6 regular sized cakes


  • 1 cup almonds
  • 2 tbs coconut oil
  • Handful medjool dates, pitted (about 5)
  • pinch of pink salt

1. Line a muffin tray with coconut oil and place strips of baking paper in each so that you can pull the cupcakes out when they're ready  
2. Blend all of the ingredients in a food processor until it becomes sticky, when you squish it between your fingers you should be able to tell that it will hold  
3. Add a tablespoon into each section of the muffin tray and press it down with your fingers to create a firm base  
4. Place in the freezer/fridge until the frosting is ready


  • 1 cup cashews, soaked, rinsed, drained
  • 1 mango, chopped (skin and seed removed)
  • 1/2 cup coconut oil (melted in a bowl of hot water)
  • 1 TBS cacao
  • 1 TBS maca
  • 1/2 cup maple syrup

1. Blend the cashews with the coconut oil until creamy (you may need to keep scraping the sides down), add the mango and maple and keep blending until you have a nice creamy consistency  
2. Add the powders and keep blending until well combined  
3. At this point if it isn't creamy enough for you, add more coconut oil or you can add a little bit of nut milk to keep it moving along  
4. Spread a few tablespoons onto each crust and add to the freezer for 30 mins or so to firm up a little bit (more or less depending on the strength of your freezer)
5. Serve when they are your desired consistency!

I like mine to be soft enough to bite into but firm enough that they hold when serving up. They will last in the freezer for ages, just remove them for an hour or so before serving if you store them that way.

Happy Spring Australians!

Love Elsie xo