Sweet & Healthy: By Michelle Kobel 

Are you a cupcake lover looking for a healthier, plant-based twist on your favorite treat? Or maybe you're simply curious about raw vegan desserts? Either way, we've got exciting news! Our Annual Raw Vegan Cupcake Party is right around the corner, and we'd love for you to join us from August 5th to August 11th for a week full of delicious, wholesome fun. 

Why Raw Vegan Cupcakes? 

Raw vegan cupcakes are a perfect fusion of flavor, texture, and nutrition. Made without refined sugars, dairy, or gluten, these cupcakes are not only indulgent but also nourishing. They're ideal for anyone looking to enjoy a sweet treat without compromising their health or ethical values. 

Benefits Include: 

• Packed with natural ingredients like nuts, fruits, and seeds
• Free from processed sugars and artificial additives 
• Rich in enzymes, vitamins, and antioxidants

Suitable for vegans, gluten-sensitive, or anyone seeking a cleaner dessert option

 When YOU Join the Divine Family

 This is what to Expect at Our Cupcake Party

•  Tips on making your own raw vegan cupcakes at home
• Demos 
• And  possible Special guest speakers from the raw vegan food community 
• Fun activities  

To give you a taste of what's in store, here's a simple yet decadent Raw Vegan Chocolate Cupcake recipe you can try at home: 

Ingredients 

• 1 1/2 cups raw cashews, soaked for 4 hours and drained
• 1/2 cup dates, pitted
• 1/4 cup raw cacao powder
• 1 teaspoon vanilla extract 
• pinch of sea salt 

2-3 tablespoons coconut water or plant-based milk (If needed for blending)

For the Frosting: 

• 1/2 cup coconut cream
• 2 tablespoons maple syrup or agave nectar 
• 1 tablespoon raw cacao powder 
• A dash of vanilla 

Instructions: 

1. In a food processor, blend the soaked cashews and dates until smooth and creamy. You may need to scrape down the sides.
2. Add Cacao powder, vanilla extract, sea salt, and blend again. If the mixture is too thick, add a little coconut water until it reaches a dough-like consistency. 
3. Press the mixture into cupcake molds or silicone liners, smoothing the tops.
4. For the frosting, blend the coconut cream with cacao powder, maple syrup, and vanilla until smooth. 
5. Spread or pipe the frosting onto the cupcakes. 
6. Chill in the fridge for at least an hour before serving. 

Enjoy these rich, chocolatey cupcakes that are as nourishing as they are delicious! 

JOIN US! 

Mark your calendars for August 5th to August 11th. and come in the Divine Family to celebrate with us. Bring Your friends, family, and your Sweet Tooth! 

RSVP Today by Joining by the link below. See you there!

https://www.therawveganfamily.com/affiliate_users/sign_up