These raw cacao cupcakes with shroom brew frosting were inspired by some beautiful whole food ingredients from my friends at Nourish and Thrive, and by the mystical powers of Shroom Brew, created by my clever friend Misty Day Plant Potions.

What’s Nourish & Thrive?

Nourish and Thrive is an online whole foods store with a focus on quality, sustainability and affordability. They’re smart cookies over there too. They believe “good food services your whole life. When you nourish well, you feel well, and when you feel well, you thrive!”

Not only are their foods good for your body, but they’re good for our planet too. They package in biodegradable and eco-friendly cartons and bags, and while they don’t use any plastic vessels at the moment, if they ever do they’ll be intended to be washed and used again.

I love this because reducing plastics and packaging waste is certainly a major incentive for me when choosing where to buy ingredients.

What Are Misty Day Plant Potions?

In Misty’s words: “pretty hued, herbal elixir powders to nourish the body, fortify the mind and invigorate the spirit.” Her beautiful blends are made from tonic and adaptogenic herbs, flowers and nutrients, to support timeless beauty, effortless detoxification, a happy outlook, meditation, energy and performance.

If you follow Swoon on Instagram you’ll have seen me throwing these gorgeous potions all over my breakfast bowls, but they’re so much more than just a pretty powder!

I chose Misty Day’s shroom brew for these raw chocolate cupcakes because it has a base of raw cacao and peppermint, which means the flavours blend beautifully, and because it’s packed with uplifting, mood boosting, mystical powers.

And lets face it, that’s what we’re really looking for in a chocolate cupcake, right?!

Does Shroom Brew really have magick powers?

Shroom brew is a blend of the very best organic medicinal mushrooms nature has to offer. Chaga, known as the king of mushrooms, is an amazing antioxidant and supports healthy stress levels and immunity. Lions Mane supports healthy cognition and a healthy nervous system. Gotu kola, an Ayurvedic herb, supports the brain, healthy veins and a calm healthy nervous system. Peppermint stimulates the senses while calming the gut and the mind, and last but by no means least, raw criollo cacao contains a heap of minerals such as magnesium, and the feel good plant chemical, anandamide.

Do these cupcakes have magick powers?

Well, they’re cupcakes and they’re chocolate, so we’re already off to a winning start.

They’re also raw which means all their beautiful nutrients and tonic herbs remain intact. The cupcake base is made with a blend of brazil nuts, sunflower seeds, raw cacao, coconut and dates, so they’re jam packed with protein, fibre, healthy fats and antioxidants.

The shroom brew frosting is actually a sneaky raw chocolate avocado mousse. Avocado is another amazing source of healthy fats (think glowing skin), and when combined with the magickal powers of Shroom Brew, you’ve got a chocolate cupcake that will elevate even the lowest of moods.

So many fantastic reasons to make these raw chocolate cupcakes. But possibly most important of all, they taste freakin AMAZING!

Raw Cacao Cupcakes with Shroom Brew Frosting

Makes: 6 standard sized cupcakes
Prep time: 45 minutes Chill time: 2 to 3 hours

Chocolate Cupcake Base
1 cup raw brazil nuts
1/2 cup desiccated coconut
1/2 cup raw cacao powder
1/4 cup sunflower seed flour (or sunflower seeds)
pinch pink Himalayan salt
1/2 cup dates (medjool blend the best)
1/4 cup coconut oil

Chocolate Avocado Shroom Brew Frosting
1 ripe avocado
1/2 cup raw cacao powder
1/2 cup rice syrup (or pure maple syrup)
pinch Himalayan pink salt
1 Tbsp Misty Day Plant Potions Shroom Brew
1/4 cup coconut oil

Decoration (optional)
Superfood powders e.g. matcha, blue pea, Misty Day beauty brew
Edible flowers e.g. dill blossom, rosemary blossom, chive blossom, basil blossom, rose petals, viola, pansy, lavender

Cupcake Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t heat above 46ºC and remains in it’s raw state). Place the brazil nuts, desiccated coconut, raw cacao, sunflower seed flour, and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling-film lined holes of a standard cupcake tin. Place in the fridge to firm up while making the frosting.

Frosting: Gently melt the coconut oil using the method above. Place the avocado, raw cacao, rice syrup, salt and shroom brew into a food processor. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running, and blend until well combined and smooth. Transfer the mixture to a piping bag fitted with a fluted nozzle and place in the fridge for 10 minutes or so to firm up. Note, don’t leave it too long though as you want it to be pipeable consistency.

To Assemble: Remove the cupcake bases from their moulds and dust the tops with a superfood powder of your choice (I used misty day plant potions Beauty Brew which is a matcha based green powder). When the frosting has firmed up enough, pipe pretty swirls on top and decorate with edible flowers.

Store these raw cacao cupcakes in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

If you make these Raw Cacao Cupcakes – I’d love to hear from you!

Leave me a comment below.

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