Raw Avocado and Pineapple Cupcakes


Prep Time: 15 mins
Cook Time: 4 hours
Makes : 6


  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1/4 cup dry cranberries
  • 1 cup cashews, soaked in hot water for 15 mins
  • 2 tablespoons melted coconut oil
  • 1 tablespoon rice or maple syrup
  • 1 avocado, peeled, seed removed
  • 1/2 cup pineapple chunks
  • 1 tablespoon desiccated coconut


  1. Place almonds, raisins and cranberries in a blender and process until the mixture comes together and forms a thick paste. Divide the mixture evenly into 6 cupcake holes, spread onto the base and press tightly down. Set aside.
  2. Drain cashews and place in a blender with 1 tbsp of coconut oil and rice/maple syrup. Blend until smooth and creamy. Spoon the mixture onto the crust layer. Place in a freezer while making the avocado to layer.
  3. Place avocado, the remaining 1 tbsp of coconut oil, pineapple chunks and desiccated coconut in a blender and pulse until creamy. Pour on top of the cashew layer.
  4. Place in a freezer for at least 4 hours or overnight. Let defrost for 20-30 minutes before serving.


As avocado goes dark very quickly, eat the cupcakes immediately after defrosting.

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