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Fun on a stick

Bouquetofstrawbananacupcakes

If you’ve been reading my blog lately, you are probably well aware that I’ve been a little bummed about my little one started kindergarten. I’ve done okay on the days when I work, but I miss him when I don’t.

Always one to look on the bright side, I look forward to the time he comes home and tells me about his day. I’m also trying to be more constructive with my time, getting more done around the house, and most importantly, letting my creative juices flow.

For instance, on my first day solo, I watched some adult television. Now, get your mind out of the gutter; I’m referring to Rachael Ray and Martha Stewart, as opposed to Cartoon Network.

To start, on my blog I posted a “rawified” version of one of Rachael’s (I sound like I know her personally or something) recipes, after seeing her put Duff from Ace of Cakes up to the challenge of replicating this meal out of cake.

Then, to continue this cake theme, Martha had a guest on her show, who demonstrated how she makes her little cupcakes on a stick (although not raw, I found myself drawn to her whimsical website). So, I thought, “I could do that.”

In colder months, I would’ve chosen to make my raw version out of a raw nut and date-based “cake” or “brownie.” But since I usually go easy on these “gourmet” raw creations during the warmer months, I opted to lighten it up a bit with fresh fruit.

The simplest way to mimic this idea is to just use a banana chunk as the base, cap it with an upside down strawberry and top it all off with a blueberry. To make it seem more like a cupcake, you can even put them in mini cupcake liners (although not necessary). Then, keep it all intact with a skewer, lollipop stick or wooden dowel (like the ones used to make candy/caramel apples – they’re good raw, too).

As it turns out, these fruity treats make a great after-school snack. Just be careful that you’re little ones don’t poke themselves with the skewers.

For some reason, everything is more fun on a stick (or at least that is what they try to convince you at the Renaissance Festival; unfortunately, most of their fare is far from raw vegan). When I was on vacation recently, I saw tons of examples on the boardwalk, like candy/caramel apples (there they are again), frozen chocolate-covered bananas (with or without nuts; another easy snack to make raw) and plump chocolate-dipped strawberry kabobs.

Which brings me to today’s recipe, a coated version of the basic strawberry banana “cupcake.” Serve them on a stick, and have fun with this one : )

Raw Fudgy-Covered “Cupcakes” on a Stick

Rawfudy3

For the foundation

  • Banana chunks
  • Strawberries (tops removed)
  • Blueberries

For the chocolate

  • ½ cup coconut butter
  • ½ cup cocoa powder
  • ¼ cup grade B maple syrup
  • 2 Tbsp. agave nectar
  • ½ tsp. vanilla
  • Dash of sea salt

Blend all the ingredients in a high-powered blender. Mold the chocolate fudge around the banana chunks like a cupcake wrapper. Allow to set in the fridge or freezer, while you make the maple topping.

* Any extra chocolate fudge can be eaten as is or made into bark by spreading it into a thin layer, then chilling it in the freezer. I added almonds and goji berries to mine.

For the maple topping

  • ½ cup coconut butter
  • 2 Tbsp. lucuma powder
  • 2 Tbsp. grade B maple syrup
  • 2 Tbsp. agave nectar
  • ½ tsp. vanilla
  • Dash of sea salt

Blend all the ingredients in a high-powered blender. Place a small amount on the top of each fudgy-covered banana chunk (the side that’s not already covered in chocolate) to glue the strawberry caps in place.

Drizzle more of the maple glaze over the strawberry tops like icing on your “cupcakes.” Decorate with coconut sprinkles (optional) and a blueberry on each one.

To add to the fun, display your “cupcakes” in festive wrapper and/or on sticks. Enjoy!

* This maple topping reminds me of the maple donuts I used to love, or perhaps a maple fudge (yikes, I used “maple” three times in the same sentence). Feel free to use the leftovers in a similar fashion.

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