Nettles (Stinging Nettles) are high in vitamins A, C, K, calcium, potassium, and immune-boosting iron while helping to alleviate allergy symptoms. Therefore, they are an all around great pregnancy tonic and used in many pregnancy teas such as our very own Tea For Two tea blend. A common spring green, nettles are known for their stinging hairs. Don't let that intimidate you! To avoid getting stung simply wear thick gloves while harvesting and for cooking just steam them or add to hot soup or in this case, a frosting.
RAW CHOCOLATE CUPCAKES with NETTLE FROSTING (vegan and grain-free)
Serves: 12 mini cupcakes
1 Cup walnuts
1/2 Cup pumpkin seeds
8 medjool dates, pitted
1tbsp coconut oil
1/4 Cup raw cacao powder
Pinch of sea salt
13-14 oz coconut cream (cream NOT milk). Buy at least 3 cans in case one doesn't chill properly.
1/4 cup sweetener of choice (powdered sugar, cocoa, etc)
½ lemon, zest
1 tbsp lemon juice
2 Cups nettle leaves
Place the walnuts and pumpkin seeds into a food processor. Pulse a few times until they are a coarse consistency. Add dates, melted coconut oil, cacao, cinnamon and sea salt and blend until the mixture comes together. Divide the mix evenly into 12 mini cupcake holes and press down to pack each tightly. Place into a fridge for about an hour to firm up.
Carefully pick nettle leaves from the stems and wash thoroughly. It's best to use thick gloves to do this to avoid getting stung. In a small pot bring water to a boil, add nettles, and boil for 2 minutes. Rinse under cold water and drain well. Place into blender with 1tbsp of lemon juice and lemon zest and blend until smooth.
Make sure your coconut cream cans are chilled 24 hrs and you have coconut cream not milk. I always buy 2 cans or more of coconut milk/cream in case one can doesn't form enough cream after chilling in fridge.Once chilled, scoop the hardened cream mixture into a bowl.Add your sugar and beat until fluffy and smooth. Lastly, add the lemony nettles, stirring until evenly mixed. Keep cool until ready to top on your cupcakes.
With an edge of a knife pop the cupcakes out of the tin. Smooth out the edges if it gets a bit distorted.
Spoon the mixture into piping bag (I simply used a sandwich Ziploc baggie with the tip cut off) and decorate the cupcakes.
Store in a fridge or freezer in an airtight container.