Raw chocolate cupcakes
Prep time
Total time
Cuisine: Dessert
Serves: 9-10 cheesecakes
  • 1 cup hazelnuts
  • 2 cups shredded coconut
  • 1 tbsp cacao powder
  • 1 cup almonds
  • ⅛ cup rice malt syrup
  • ⅛ cup water
  • 5 cups cashews, soaked overnight and drained
  • 1 cup coconut cream (the solid from a tin of coconut milk)
  • 2 tbsp coconut oil
  • Juice of ½ lemon
  • ½ cup rice malt syrup
  • 2 tsp vanilla extract
  • pinch of sea salt
  • 2 tbsp cacao/cocoa powder
  • 2 tbsp WelleCo NOURISHING PLANT PROTEIN in Peruvian Chocolate
  • ½ cup raspberries
  • ⅛ cup freeze dried raspberry pieces
  1. To make the base, process hazelnuts, shredded coconut, cacao and almonds to a food processor and blend until crumbly. Add in rice malt syrup and water until well combined and sticky.
  2. Press the dough into a muffin tin, filling ⅓ of the way up. Set aside in the fridge.
  3. Make the cheesecake filling by adding all filling ingredients to the food processor apart from the cacao and WelleCo Nourishing Protein. Blend on high, at least 5-10 minutes, until really smooth and creamy.
  4. Empty ⅓ of the mix into a bowl, and add cacao and Welleco Nourishing Protein to the remaining filling in the blender. Process until combined.
  5. Fill up muffin tin with alternate spoonfuls of vanilla and chocolate cheesecake filling, saving any excess chocolate frosting for piping later. Set aside in the freezer, including the extra frosting in a piping bag. Freeze until firm, at least 5-6 hours.
  6. Pipe remaining frosting on top of each cake and finish with fresh and dried raspberries. Keeps well for up to a month in the freezer, just let thaw for 20 minutes before eating.
Recipe by Bo's Kitchen at http://www.boskitchen.com/chocolatecheesecakes/