Frozen Banana Cupcakes

Fake it till you make it…

We’ve decided: winter has lasted long enough! Though it doesn’t seem to agree with us, we are going to ignore it until it receives our message. No more waiting for warmer weather to go for walks or restraining ourselves from cold desserts.

Since we went raw and stopped munching large quantities of peanut butter, our new favorite nuts are cashews (though, technically peanuts are not really nuts). Blended raw cashews can turn into a beautiful cream for desserts or dips/dressings for salads. Meaning, you can’t buy enough of them.

I wanted to try paper liners for muffins/cupcakes that I recently bought and needed to figure out what will my “creamy” part be without using cashews. So, I spied with my little eye… bananas! Let’ see:

Ingredients:

For the base

• 100 grams of raw hazelnuts
• 8 pitted dates
• 1 tablespoon of carob powder
• 1 tablespoon of melted coconut oil

Soak raw hazelnuts over night, wash and drain them. Add all ingredients in food processor and mix until you get crumbly, but sticky consistency. With your fingers, tap and place the hazelnut base in your paper liners and put them in the fridge, while you prepare the creamy part.

For the cream

• 3-4 bananas
• 5 pitted dates
• 3 tablespoons of melted coconut oil
• Around 50 grams of cacao butter (a small handful) – melted or thinly chopped
• Half a teaspoon of turmeric powder – for yellow cupcakes
• Around 80 grams of mixed berries – for pink cupcakes
• A full tablespoon of carob powder and flat tablespoon of cacao powder – for brown cupcakes

In a blender, mix bananas, dates, coconut oil and cacao butter. Divide the cream in three parts. In one add turmeric powder, in second blend some mixed berries and in third, carob and cacao powder.

Now, this is where my inexperience showed. With first, yellow batter, I just poured the cream over my base, while my liners were on a plain tray and not in the muffin tray. You can imagine what mess that made, so hence, no pictures of yellow cupcakes.

Fortunately, I got smarter, so I placed my paper liners with the base in a muffin tin before proceeding with the rest two creams. Decorate them as you wish. I kept it simple and sprinkled some cacao nibs on each.

Place them in the freezer for a few hours, depending on the freezer temperature. Then, get them out of tin and paper liners; leave them for about 10 minutes or so to defrost a little before consuming. From these ingredients, you’ll get around 9 cupcakes.

The yellow and the chocolaty part are more on a creamy side, but the pink one is more frozen and ice cream like. Pick your favorites and enjoy! 🙂

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