Wild Orange Tootsie Rolls & More

Dark Chocolate Cupcakes (Makes 1 dozen regular or 30 mini cupcakes)

3 cups peeled and chopped apples
1 cup raw agave or date paste or coconut nectar
½ cup raw coconut oil
¼ cup pure water
1 1/3 cup raw cacao powder
seeds of one vanilla bean
pinch of Himalayan sea salt
2 cups raw coconut flower

Mexican Chocolate Frosting

2 cups raw cashews, soaked 2 hours, drained/ rinsed, or 2 cups raisins for a nut-free version
¾ cup + 2 Tbs raw cacao powder
¾ cup raw agave or date paste or coconut nectar
¾ cup pure water
½ cup melted raw cacao butter
2 vanilla beans
1 teaspoon cinnamon
¾ teaspoon chili powder
pinch of cayenne
pinch of Himalayan salt

Dark Chocolate Cupcakes - Instructions

Place the chopped apples in your food processor fit with the S-blade and process until smooth. Add the honey, coconut oil, and water, and process again until well combined. Add the cacao powder, vanilla and salt, and continue to process. Finally, add the coconut flour and process until completely combined. Fill your cupcake liners to the top and press firmly to form their shape. Freeze for 2 hours to firm. Once solid, pop the cupcakes out of the liners and they are ready to be frosted.

Mexican Chocolate Frosting - Instructions

Place all ingredients in a high-powered blender and blend until very smooth. Place the frosting in the refrigerator for 2 hours to firm. Once it has thickened, frost the cupcakes.

Homemade Tootsie Rolls (Without the Junk!)

1/2 cup raw honey
1/4 cup plus 2 Tablespoons unsweetened cocoa powder
1 teaspoon real vanilla extract
1 Tablespoon coconut oil OR butter, melted
1/4 cup organic powdered sugar
pinch of fine sea salt
approximately 1 cup tapioca flour
3 drops wild orange essential oil (to give it that “fruit-flavor” which is reminiscent of traditional Tootsie Rolls)

Raw Tootsie Rolls - Instructions

1. Combine honey, cocoa powder, and vanilla extract in medium bowl
2. Mix a few minutes until it is no longer a clumpy mess
3. Add melted coconut oil (or butter) and mix
4. Add powdered sugar and salt
5. Stir thoroughly and slowly add in 1/4 cup of tapioca flour at a time
6. When dough is too stiff to mix with fork, use fingers to knead mixture until you have stiff, mildly sticky dough
7. Shape dough into ball
8. Set aside on waxed paper for 10 minutes
9. Depending on how much tapioca flour you added, it should relax a bit and spread out, but If it doesn’t, gently press into a thick circle
10. Cut circle into strips or other shape
11. Individually wrap each chunk in a small piece of waxed paper
12. If too sticky to cut, place dough in freezer 5-10 minutes
13. Store in fridge