Fresh Mango and Turmeric Raw Cupcakes (gluten free)

 

No fear, easy prep, raw cupcakes

Often the biggest barrier to getting started is taking that basic first step. When you see a food photo that looks delicious, it also looks like effort. Thanks to a few innovative chefs taking the fear out of food prep that first step is a lot easier.

Making food doesn't have to be difficult. There should also be no fear of failure in the kitchen. Part of the joy is trying new things. I started baking with Terre Botanicals -- an Arizona crafter of finishing sugars, savory blends and edible essential oils recently after learning about the business through Treatmo. 

When working with fresh, real and organic ingredients like what Terre Botanicals offers for cooking and baking, you'll see a big undeniable difference in the flavor of your food and experience renewed excitement for exploring in the kitchen.

With Terre Botanicals there's also a greater ease. Reducing complication with a line of pre-prepped products, including finishing sugars and savory bands infused with essential oils, botanicals and herbs, Terre Botanicals removes extra steps, while increasing the fun and enjoyment of experimenting in the kitchen.

Whether you're on your own, with your children or preparing food for guests Terre Botanicals broadens the canvas of possibilities. 

Here's one recipe that's really healthy as well as easy and a delight to tastebuds. I ordered a few items off of Treatmo, fresh and direct from makers and farms. Wanting to use the Turmeric Essential Oil from Terre Botanicals and Fat Uncle Farms almonds both from the Treatmo marketplace, I found a recipe for mango turmeric raw cupcakes that was a must try at Nirvana Cakery. I made slight modifications in the recipe used here.

 Raw mango turmeric cupcakes with  Nzinga Knight's Brooklyn Brewed Sorrel  (on treatmo). 

Raw mango turmeric cupcakes with Nzinga Knight's Brooklyn Brewed Sorrel (on treatmo). 

INGREDIENTS

Crust layer
Blend:
80g almonds (1/2 cup)
70g sunflower seeds (1/2 cup)
6 medjool dates, pitted
Add:
1tbsp coconut oil
½tsp cinnamon
pinch Pink Himalayan Salt

Mango turmeric layer
Stir until combined over low heat:
100g coconut milk (congealed cream at top) (1/2 cup)
100g coconut manna or butter (1/2 cup)
2tbsp maple syrup (optional)
Mango turmeric puree:
1 large mango
2drops turmeric edible essential oil
1tsp fresh ginger
1tbsp lime juice
¼tsp cinnamon

Vegan, gluten free, dairy free. 

Instructions

Part I
Blend almonds and sunflower seeds in a food processor on high speed, pulse few times until you have a coarse texture. Add the dates, coconut oil, cinnamon and salt.

Divide the mix evenly into 8 cupcake holes, line them if you wish, spread onto the base and press tightly down. Set aside.

Part II
In a small pot gently melt the coconut milk, butter and maple syrup stirring frequently. Set aside and leave to cool down for a bit while preparing the mango.

Part III
Peel mango and ginger and place into a blender with lime juice and cinnamon, add turmeric oil. Blend until smooth.

Combine mango puree with melted, slightly cooled creamed coconut and mix well.

That's IT! The last step is easy.

Spoon the mixture onto the crust layer and smooth out evenly, and place into a freezer until set and the top feels firm. Once set leave on the counter for a bit and then run sharp knife carefully around the edges to release the cupcakes from the tin.
Store in a fridge or freezer in an airtight container.

Explore products and stores on Treatmo. See what's nearby you right now for easy pay and pick up and available for shipping. 

What's even cooler about Terre Botanicals is when you order on Treatmo, you earn points! When you reach 10 points, enjoy a free Sweet Orange finishing Sugar. See how Treatmo works.

Recipe Original Source: Nirvana Cakery

 

Anna Zefferys, CEO and Founder, Treatmo