Raw Organic Ding Dongs
Submitted by rawbryan on March 5, 2010 - 1:38am
(2 votes)
Servings:
2 to 3This is a fun variation of my Raw Organic Brownie recipe from my Raw In Ten Minutes recipe book. We all love junk food and well now there is a Raw Organic Version of this favorite snack. And yes it only takes 10 minutes to make.
Ingredients:
Cupcake Part:
1 Cup Raw Organic Sunflower Seeds
3 to 4 Tablespoons of Really Raw
Agave
3 to 4 Tablespoons of Carob Powder
Cream Part:
1 Fresh Young Coconut Meat
1/3 Cup Pine nut or other nut of your choice
1/4 Cup Water
Chocolate Frosting Part:
1/3 Cup Carob Powder
3 o 4 Tablespoons of Really Raw Agave
Secret Ingredient:
Love
and Fun!
Preparation:
In a blender blend the Sunflower seeds into a powder consistency and place in a large mixing bowl, add the carob powder and blend with a fork until mixed well then add the agave and blend with a fork again until well coated and then place into a metal cupcake mold that was greased by coconut oil and pack down with a spoon so it is very compact. Turn the cupcake mold upside down so the "cupcake" comes out into your hand. Place on a plate. In another mixing bowl mix the carob powder and agave with a fork until you reach a good consistency of the chocolate frosting, not too liquid or soft and not too thick. Using a spoon or spatula spread the chocolate frosting carefully on top of the cupcake.
In the blender blend the water, nuts, coconut meat until very smooth and creamy. In a squeeze bottle do the swirls on top and also in the middle "cream". Serve, smile, enjoy, laugh, play and share! Remember fond childhood memories and enjoy a actual healthy good version of a childhood favorite!
Chef Bryan Au
http://www.Rawinten.com
10 reponses to "Raw Organic Ding Dongs"
1. These are SO WONDERFUL!! I
These are SO WONDERFUL!! I used Hazel nuts and they turned out FANTASTIC!! Thanks for posting this!
2. These are fantastic! I used
These are fantastic! I used raw cocao and coconut oil... I used 3 T as suggested earlier and had to add a little more water to get that consistency for the design but it still tasted great! Oh, I used cashews for the filling too. Thanks for the recipe, this satisfied my chocolate cravings!! lol!! :D
3. Well this depends really on
Well this depends really on what nuts you decide to use! I have found that different people will use different nuts, blenders, etc. etc. so it is hard to say I would start with like 3 tablespoons then add more to your desired consistency, you have to "play" with the recipe and fix it to your liking. Also with what brand of coconut oil, that depends too, it depends on what you like, what you can get, price, etc. etc. so just experiment and have fun with it, hope that helps. :o)
4. If you used coconut oil, how
If you used coconut oil, how much would you use Brian? Would Artisana coconut butter or Vivapura coconut creme work better than plain coconut oil?
5. Um it depends on the size of
Um it depends on the size of the young coconut, but I use the young coconut and in this recipe you only need half of it, more than that you can fridge and use as coconut pie filling or "pudding" etc. Enjoy! :o)
6. that's excellent. how much
that's excellent. how much meat is in a coconut??
7. Yum! I hope to try this soon!
Yum! I hope to try this soon!
8. Thanks! :o) It is actually
Thanks! :o) It is actually very delicious! Make a side of Almond Milk Vanilla Bean Raw Ice Cream and WOW you have a RAWmazing dessert. Well instead of Coconut Meat you can just use Coconut Oil.
9. too bad i can't get young
too bad i can't get young coconut meat by me. these would be such a cute treat to put out at easter.
10. L... O.... L. This is crazy.
L... O.... L. This is crazy. Crazy cool. I will never make this, but its cool.