Chocolate, mango and citrus superfood cupcakes

If you were that way inclined, you could perhaps kid yourself that this recipe is almost healthy. Using raw, nutritious, superfood ingredients - with no baking involved whatsoever - you can't go wrong with this fruity treat!

Brought to you by Alzheimer's Society


Why not give this recipe - shared with us by the Alzheimer's Society - a try? It's the perfect crowd-pleaser as it's gluten-free, vegan, and free of refined sugar. The ideal treat for the Cupcake Day bake sale on 14th June!     Makes: 6 cupcakes Ingredients: 

  • 75g ground almonds
  • 75g pumpkin seeds
  • 6 dates, stoned
  • 50g coconut oil, melted
  • 2 tbsp cacao powder
  • ½ tsp ground cinnamon
  • 100g creamed coconut
  • 1 large mango, peeled and stoned
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • ½ tsp turmeric
  • juice of ½ lime
  • 1 large avocado
  • Grated zest of 1 orange


  1. Place the ground almonds, pumpkin seeds and dates into a food processor and blitz to break down. Add the coconut oil, half the cacao powder and the cinnamon and blitz again.
  2. Spoon into 6 silicone cup cake cases, pressing down and levelling the top, and place in the fridge for at least 30 minutes.
  3. Meanwhile, melt together the creamed coconut and coconut oil. Leave to cool slightly.
  4. Place the mango into a small blender with the chia seeds, 1 tbsp of the maple syrup, the turmeric and lime juice. Blitz to a puree.  Pour in the melted creamed coconut and coconut oil and blitz again to a smooth puree.
  5. Spoon the mango puree over the crumb base in the cup cake cases. Chill for another 30-40 minutes, until set.
  6. Place the remaining cacao powder, maple syrup and the avocado and orange zest into a small blender and blend until smooth. Spoon into a piping bag with star nozzle.
  7. Remove the cup cakes from their cases and pipe the chocolate orange mousse on top.
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