No Bake Cookie Recipe – Cupcakes That Will Amaze You

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Lemon Banana Cupcakes

Did you know that out of all the species alive on the planet we human beings are the only ones that generally cook our food rather than consume it raw? Interestingly, we tend to not live for anywhere near as long as our bodies are capable of sustaining us for when in great health. Could this be a consequence of a negative side effect of eating cooked and processed foods for a lifetime?

Use a no bake cookie recipe to swap out some cooked food

We tend to think of uncooked foods tasting a bit weird yet one way we can eat some more raw type food is to use a no bake cookie recipe to create something really yummy that we will truly enjoy as well as it being good for us.

Most of us are aware now that cooking and processing food destroys most of the healthy nutrients and enzymes so if we can get our hands on a good no bake cookie recipe we can get some very healthy raw natural food in an easy and delicious way.

No bake cookie recipe that will build health

When you do find a no bake cookie recipe you will find if it is made from ingredients like nuts, seeds, coconut, dried or fresh fruit and even vegetables you will be putting in your body quality protein, healthy carbohydrates and fats unlike any baked cakes or cookies full of sugar, fats and white flour.

Here is a delicious example of a healthy cupcake that you can make and show off to friend and family.

Lemon Banana Cupcakes

Ingredients for cupcake: 2 cups pecans, 3/4 cup almonds, 1 cup dates (soaked at least 30 minutes and drained), ½ cup shredded coconut,           1 tablespoon lemon zest,  3 tablespoons vanilla essence, pinch salt.

Lemon Filling: 1/3 cup cashews, 1½ bananas, ¼ cup lemon juice (from 1-2 lemons), 2 tablespoons agave nectar (or other sweetener)

Frosting: 1½ cups cashews, ½ cup water, 2 tablespoons agave nectar or honey, 3 tablespoons coconut oil, zest of ½ lemon, 1 tablespoon vanilla, ¼ teaspoon salt.

Blend these ingredients together in a food processor until smooth. Place in fridge to achieve a thicker consistency and spread or pipe on top of cupcakes.

To make the lemon filling, place the cashews in a food processor and grind into a powder. Add the bananas, lemon juice and agave nectar and process until smooth. Place in the fridge to chill.

To make the cupcakes, combine the pecans, almonds in the food processor and process until roughly blended. Add the dates and process again. Add coconut, lemon zest, vanilla and salt and blend again. Be careful not to over-process. The mixture should be crumbly but sticky.

Place 6 paper or silicon cupcake liners in a muffin pan. Use a ½ cup measuring cup to scoop ½ cup loosely packed pecan/almond mixture into each. Using your fingertips, gently press to firm up the cupcakes and create cavities in the centers to hold the lemon filling. Make sure the edges reach the tops of the cupcake liners.

Scoop 3 tablespoons lemon filling into each cupcake, top with frosting and coconut.  Decorate to your heart’s content. The cupcakes will keep several days in fridge.

How good does this no bake cookie recipe sound? If you would like 100 Healthy Snacks and Treats recipes just as good as this one go back to the home page of this website and grab your affordable and instantly downloadable eBook full of them. After trying some of these recipes it is highly unlikely you will even want to go back to cooked snacks, cakes and cookies again.