Kiwi cupcakes & Stephanie Rice feature
Things have been crazy here at The Lush Scoop the past few weeks, we have finalized the printing of issue one (which will be sent out within the next few days), we are getting organised for our first ever stall at the Sydney Vegan Club Debate night on the 27th of September, AND we are getting ready for the exciting private picnic as a thank you to our high end supporters.
Not only that, but we have a bunch of amazing reviews coming up this week on the blog which we are excited to share with you all. As for now, we have Amy's second feature on Stephanie Rice's website, with her delicious summery raw vegan Kiwi Lime Cupcakes. Photography by Erika Rax
Make sure you make double the batch and keep some in the freezer, these will disappear rather quickly!!
This is one of my favourite desserts to make and it seems to leave everybody wanting more. I love creating meals that taste amazing whilst also feeding my body essential nutrients at the same time. It’s really simple to make, and it’s got lots of health benefits too, so you don’t have to feel guilty whilst consuming it!
The avocado and cashews give these cakes a rich and creamy texture, while the combination of tangy lime with chocolate sauce creates a to-die-for bittersweet bite. The nutritional benefits are awesome, filled with vitamin C from all of those kiwis, along with antioxidants, natural mood enhancers, and omega 3’s essential for brain function.
- 2 cups walnuts
- 4 medjool dates
- 1 tbs coconut oil
- 1 tbs cacao powder
- 1 cup cashews (soaked overnight in warm water with 1tsp pink Himalayan salt)
- 1/2 cup coconut cream
- 2 kiwi fruits, flesh scooped
- 2 whole limes juiced
- 1 medium avocados
- 2 tbs maple syrup
- 1 vanilla bean, insides scraped
- 1 tbsp cacao powder
- 2 tbsp maple syrup
TO MAKE THE CRUST
Process all ingredients in a high-speed food processor with the S blade until a crumbly, sticky mixture is formed. Check to see if it’s ready by pressing some of the mixture between your fingers – it should stick together easily. Press 1 tablespoon of the mixture into the base of the mini muffin tin until they are all filled. Chill in the fridge or freezer until the filling is ready.
TO MAKE THE FILLING
Process all ingredients in a high-speed blender until creamy and smooth. You may need to keep pausing to scrape the sides of the blender. If your blender isn’t high-speed, pause at intervals to give the motor a bit of a rest – patience is key as the smoother the mixture, the better they taste. When the mixture is smooth and creamy, add 2-3 tablespoons of the mixture to the bases that you prepared earlier and chill in the freezer for 20-30 minutes.
TO MAKE THE CHOCOLATE SYRUP
Add ingredients to a high-speed blender and process for a few minutes or whisk in a bowl until well combined.
Remove cupcakes from the freezer and serve drizzles with chocolate syrup and topped with extra kiwi fruit or shredded coconut (optional).
The combination of kiwi fruit, lime and cacao powder is a nutritional powerhouse. Booming with Vitamin C, along with antioxidants, natural mood enhancers, magnesium and Omega 3d for excellent brain function.
Steph: I know you are studying Nutrition at the moment, what is your goal behind this?
Amy: I would love to use the knowledge I have gained to show the world that living a Vegan/Veggie lifestyle is extremely beneficial for our health & wellbeing. Simply having a few Vegan or Veggie meals a week can create a dramatic change in people’s health; our bodies literally thrive on plant foods! I am also working on The Lush Scoop magazine at the moment where I write lots of Vegan recipes and discuss nutritional information. I’d love to take that part of my life much further.