Gosh, we don’t really need to be celebrating for an excuse to get these delicious Chai Spiced Cupcakes & Cashew Cream Cheese Frosting in your belly. Thank you @TheHonestGrazer for whipping up these incredibly morsels of joy and happiness for our 12th birthday.







  • 500g raw cashews soaked in filtered overnight
  • 1/2 cup coconut cream (chilled in the fridge overnight)
  • 4 tbsp fresh lemon juice
  • pinch of salt
  • 1-2 tbsp coconut oil (solid)
  • 2 tsp pure vanilla extract or 1 tsp vanilla paste
  • 4 tbsp rice malt syrup or maple syrup or fine fructose sugar
  • 3 stevia drops (optional)




  1. Pre-heat the oven to 180 ºC and line a cupcake baking tin with 12 cupcake cases.
  2. Whisk all dry ingredients together. For the tea bags, empty the contents and mill into a fine powder using a milling blade. If you don’t have one, simply crush the dry tea in a pestle and mortar until fine. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter. Be careful not to overmix the batter.
  3. Transfer the batter into the cupcake cases, so that you fill each cupcake liner about 3/4 full – do not make them too full. Bake for about 20 – 25 minutes or until the tops look golden and an inserted knife comes out clean. If in doubt – take them out.
  4. While the cupcakes are baking, prepare the frosting.
  5. Allow the cupcakes to cool completely before frosting.


  1. Soak cashews in very hot water for 1 hour or in cool water overnight.
  2. Drain thoroughly and add to a blender with the rest of the ingredients.
  3. Blend until creamy and smooth, it takes a while, so be patient, you want it to be super smooth.
  4. Taste often and add more lemon juice, salt, sweetener or vanilla as needed.
  5. Set in the freezer for 10 minutes and then mix again before frosting the cupcakes.
  6. Top with coconut sugar, some flowers and gold dust if you are feeling extra fancy.






Peaches & Cream Overnight Burcha

Sugar-free Coconut Cream, Rose and Almond Cake