On Sunday night I was lucky enough to attend a ‘Girls’ Night In’ and help make some vegan treats for it. The Girls’ Night In was hosted by the lovely Kaplan family (you can view my interview with Dena Kaplan here) in their amazing house to help raise money for The Cancer Council Victoria, for which they are ambassadors. It was such a fun and delicious night, attended by many inspiring women. There was so much delicious food and everything was made without processed or refined sugar ingredients. Plus we got to wear pink Jethro and Jackson pajamas and got to take home gift bags with some amazing goodies inside.
For the night the dishes I made (with the help of the Kaplans in their amazing kitchen) were raw raspberry cupcakes, raw chocolate mousse, cauliflower sushi and watermelon and basil mocktails. I got the inspiration for the raspberry cupcakes from sweetlyraw.com but you can scroll to the end of this post for my recipe. As you can see in the photos below, there was an abundance of brilliant salads, raw cakes and bliss balls made by the Kaplans and their guests.
The idea behind having a Girls’ Night In is that you donate the money you would otherwise spend on a night out towards supporting those affected by breast and gynecological cancers. It is also a great way to get your girlfriends together and share healthy meals and yummy treats made from unprocessed ingredients. If you would like information on how to host one head to this link .
Raw Cauliflower Sushi made with the help of Ariel
To see more photos of the Girls’ Night In head to my facebook page.
This recipe makes around 35 mini cupcakes with some frosting left over so you may want to halve the ingredients if you don’t want that many. These will last in the fridge for up to 5 days.
2 ½ cups shredded coconut
1 cup fresh medjool dates
2 cups cashews
2 tsp vanilla powder
3 tbsp coconut oil
1 ½ cup frozen raspberries
¾ cup cashews
3 tbsp honey
Juice of half lemon
½ cup coconut oil, melted
Blend all ingredients in a food processor until well combined and the mixture sticks together well.
Take about a tablespoon of the mixture and roll into a ball, then flatten the top and bottom so it sort of resembles a little cup cake and put it in a mini cup cake patty. Continue this until all the mixture is used up. Place them in the fridge to set.
For the icing, blend all ingredients in a food processor until it forms a smooth mixture with no lumps. Take a flat baking dish lined with baking paper and pour the mixture into it. Put the mixture into the fridge for at least 3 hours for the icing to set.
Once the icing is set, spoon the icing onto the cupcakes, then serve.