Iron Cupcake: Cranberry

This month's Iron Cupcake ingredient is Cranberries. I have had my eye on Ani Phyo's raw cobblers and pies for a while, so I thought this would be the perfect opportunity to give a raw dessert recipe a go. I have to say, I have surprised myself with how good the finished product tastes. I am skeptical of healthy desserts, but this raw cupcake has met my sweet tooth head on and is waving a little victory flag as we speak. To make this dessert even more enjoyable, it was the first thing I prepared using my "new" little vintage Pyrex dishes, perfect for showing the cross section of my raw cupcake. Yay!

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Without further ado...Raw Cranberry Apple Cupcakes with Clementine Date Syrup!

I based my recipe on Ani's All-American Apple Pie in Ani's Raw Food Kitchen, but adjusted the ingredients a fair amount.

For the crust (delicious and I will using this in all manner of recipes now that I have discovered it!):

2 cups of almonds, dry
1 teaspoon of sea salt
2 cups of pitted dates

Process in a food processor or blender until nuts are in small pieces. Don't overprocess, chunks are good! Press this mixture into the bottom of the cupcake molds, tin, paper liners, etc. I used small glass ramekin-type dishes, which would be really pretty for a party.

For the filling:

5-6 apples, peeled, seeded, sliced very thinly (I'm thinking next time I will use the spiral slicer to get tiny strings of apples)

1 cup cranberries (I used dried)

2 T ground cinnamon

Layer sliced apples over crust that you have pressed in already.

Toss the cranberries with cinnamon, and sprinkle the cinnamon-covered cranberries over the apples in cupcake molds.

For the syrup:

1/2 c pitted dates
1 clementine, peeled
splash of water as needed

Process/blend the dates, clementine, and water if needed to thin syrup.
Spoon this syrup into cupcake molds.

Top with a few cranberries. Voila! Thanks for reading!

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