As I've said time and time again, my mom's favorite cake is German Chocolate, so a couple of years ago, I made raw German Chocolate Cupcakes for her birthday.
This year, I was unable to whip them up for the big day, but we found a pre-made raw slice on our trip to Whole Foods. It wasn't exactly what I expected (it was denser, the familiar coconut frosting was drier/sandwiched in the middle, and the top was just a dusting of cocoa powder. It wasn't bad; it was just different). However, it was still in the celebratory spirit.
Since I've been busy making raw cupcakes as part of Vegan Mofo, I just had to make another German Chocolate Cupcake, and this time, actually post it on my blog. So, here ya go:
German Chocolate Cupcakes
- 2 cups nut flour
- 1/2 cup cocoa powder
- 1/4-1/2 cup date paste
- 2-4 Tbsp. coconut milk
- generous drizzles of agave nectar, to taste
- 1/2 tsp. vanilla
- dash of sea salt
- coconut frosting, a.k.a. my Samoraw filling (see below)
- chopped pecans for garnish
Next, add about 1/4 cup of the date paste, 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).
Divide the batter into sections and form them into cupcake shapes. Frost each cupcake with a generous dollop of the coconut frosting/Samoraw filling. Garnish with chopped pecans. Share them with someone special.
a.k.a. my Samoraw Filling
- 1 1/2 cups soft pitted dates, soaked
- soaking liquid from dates
- 1 Tbsp. grade B maple syrup
- 2 Tbsp. raw almond butter (use pecan butter for the cupcake frosting, if you can get it)
- 1 tsp. vanilla
- dash of sea salt
- 1 cup coconut flakes, divided