Raw Lemon Lavender Cupcakes

Raw Lemon Lavender Cupcakes

Okay, so y’all know I love the flavour combination of lemon and lavender. I’ve been making these lemon lavender shortbread cookies at Christmas time for years now! But I wanted something healthier, that I could still enjoy as a treat featuring those flavours. I thought about raw truffles, and raw cookies, but after digging up some lemon cupcakes from the freezer, and having my boyfriend compliment them profusely….I settled on raw lemon lavender cupcakes!

Raw Lemon Lavender Cupcakes

The base is nutty and sweet, with subtle lavender flavour. If you want to pump up the lavender, I’d use a full teaspoon of dried edible lavender.Β The ‘icing’ in this recipe is amazing…it’s a challenge not to just eat it by the spoonful! I want to top everything with the sweet lemon cream!

A raw food recipe for lemon lavender cupcakes. The base ‘cake’ is made from nuts and dates with edible dried lavender. The silky lemon icing is made from the meat of young coconuts. Gluten-free and dairy-free.
Ingredients:

Almonds – 1 cup, soaked overnight and drained
Medjool Dates – 1/2 cup, pitted
Coconut Nectar Syrup – 1/4 cup
Edible Dried Lavender – 1/2- 1 tsp
Water – 1 Tbsp
Lemon Zest – 1 Tbsp, grated
Himalayan Pink Salt – Pinch


Coconut Meat from Young Coconut – 1/2 cup, reserve coconut water
Coconut Butter – 1/4 cup
Cashews – 1/2 cup
Coconut Oil – 1/4 cup
Coconut Nectar Syrup – 1/4 cup
Lemon Juice – 1/3 cup
Lemon Zest – 1 Tbsp, grated
Himalayan Pink Salt – Pinch
Reserved Coconut Water to thin, as needed
Instructions:
To assemble the cake, combine all ‘cake’ ingredients in a food processor, and pulse until only small chunks remain. Wet hands, a press into silicone cupcake liners. Place in fridge until chilled and you can pop them out easily- a few hours.
For icing, combine all ingredients in high powered blender, like a Vita-Mix, and blend until smooth, adding a touch of coconut water if needed. Pipe icing on top and garnish with lemon zest and lavender.

Raw Lemon Lavender Cupcakes

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  • evan

    The BEST thing i’ve ever tasted!!! (I know i say that all the time), but these really deliver an explosion of flavour! and everything raw and healthy and one will suffice for dessert-I had two, but whose counting? FABULOUS!!! I’m so excited by these!

  • These are really beautiful and I can tell they are delicious!

  • Lemon and lavender is a *dynamite* combination and these little cupcakes sound magical KoKo! Your ingredient list is outstanding. Now, in the interest of not being ageist, is it ok if I use coconut meat from an old coconut? LOL. Happy Hearts KoKo! πŸ™‚

  • Koko, these swirls are so sexy! I love lemon and lavender, but you might not believe that I have never thought of combining them.

  • Hahaha mom, you are nuts. You may have a third today πŸ˜‰

    Thanks Katarina!!

    LOL, Kelly!!! I love the healthy ingredient list, too! πŸ™‚

    Thanks Angie!! You should try it- it’s a maaaaagical combination!

  • MMMM! Georgous & tasty looking raw bites!

    Yummy looking too, dear Koko!
    Beautifully presented too! πŸ™‚

  • Beautiful! Lavender always give food a light, refreshing tone πŸ™‚

    xox

  • I honestly did not know you could eat lavender. Where have I been?!

    Great recipe πŸ™‚

  • Thanks Sophie!

    Thanks Emily! You’re right, it’s so light and subtle!

    Nat!!! Now you know πŸ˜‰ Just make sure you buy the edible dried kind….not just the dried flowers- nobody likes potpourri for dessert!

  • I’ve never used lavender before. I think it would taste beautiful with lemon. Would like to give these a try. I’ve been reading a lot about the benefit of eating raw x

  • I LOVE lavender and lemon together too. I love the smell alone – I even make simmer pots to scent my apartment – of lemons and lavender. The raw cupcakes look divine. I’m in awe of you – that you made such tasty- and pretty-looking raw cupcakes.

  • You should try them Megan!!

    Awe, so sweet Joyti <3 Thank you!

  • Hi Koko,
    I was just wondering if the cupcakes need to be get chilled otherwise with the icing run?

    Thanks – looks delish πŸ™‚

  • Hi Suzi!

    I kept the cupcakes in the fridge and pulled them out when I wanted one, and I kept them in the freezer for longer-term storage. Having said that, the icing held up quite well being out for a couple hours, but I would recommend keeping them chilled just to be safe.