Time for some Sunday baking! Or, by the time you'll get to it it will be Monday already. Alhtough it's Easter so Monday is kind of like Sunday anyways but oh well peanuts!
...which is what we will be using here; or not peanuts-peanuts but nuts and fruits mainly - these muffins are raw. It's a muffin version of the cake I made some time ago. I've been refining the recipe a bit. It is originally based on a layered raw cake on mulberries and walnut with a raspberry filling from Jolie. I was about to transport these away from home today so I decided to make them into muffins instead of a cake. Although a more proper word would perhaps be pastries. But yes yes thats peanuts-schemanuts again.
These will stay good a day or two refridgerated. They are pretty heavy so one or two per person is quite enough. This batch makes 15 small sized muffins.
you will need 4 dl of nuts and 4 dried fruit (the measurements are a little bit so-so, I usually just go for one handfull = one dl, but I tried to be precise here!), cocoa powder and coconut flakes, berries (fresh or frozen), coconut cream, coconut oil and honey (or agave) and small cupcake molds. If you are a puritan you will use all-raw ingredients but I use basic items that can be found in most grocery stores.
First, we make the crust. Or cake. Not sure what to call it. Muffin:
2 dl walnuts
1 dl dried figs (about four big)
1 dl raisins
2 dl dates (about 8 mid sized)
1 table spoon dried apple in bits
1 dl cocoa powder
You can do this on only walnuts too and you can use basically any fruit or dried berries for the batch, as long as half of it is dates.
You can leave a little texture to the nuts, they don't have ti turn into smooth flour. If you mix walnuts for too long the oil will fall out which makes the batch greasy.
You'll need about 2 dl.
Now, let's make the frosting -
One pack (200g) coconut cream
3 table spoons honey (or agave for the all-vegan version)
4 table spoons cocoa powder (or more for a darker frosting. Makes sense.)
Put the oil in a cup and place the cup in a pot of warm water, so that it will melt.
Add all ingredients in a bowl or in the food processor. I sprinkled some ground vanilla on top.
Mix togehter by machine or hand, both works fine. Put in the fridge for a while to set.
This makes a great chocolate mousse too btw to eat with fruit salad or refrigerated as ice cream.
Take out the dough and roll it into balls, place them in the molds. They are actually quite good just like this but we won't leave it to just balls now will we. Flat the balls with a teaspoon and form a little pot.
Mash the berries.
Fill the pots with berry mash, about a teaspoon each.
Take out the frosting and decorate the muffins by spoon or knife or with that squisher-thing that makes swirls like this. (Another word I didn't know. But then again I can't seem to know the accurate word for it in Swedish or Finnish either. Or any other language. Lets call it swirler.)
And then we're done! Serve. These are the kind of pastry you can serve to people without mentioning that they are raw or healthy if you want to; you can easily fool most skeptics.
Best eaten by spoon. Yum!