I came across {and immediately fell in love with} Isobelle’s blog Vgan Jar during VeganMoFo back in October.  Her recipes are super creative, her photos are wonderfully unique, and the artist behind the blog is even more incredibly talented! I have had such an honor to get to know Isobelle and all I can say is that she one of the most lovable people out there.  {She is also the inspiration behind my decision to try out raw}. The girl is an inventive raw cook–I mean, she freaking made raw Snickers bars, people! If that’s not genius, then I have no idea what is.  So do yourself a favor: read this post and then immediately start following her blog!

Peanut Butter Raisin Cake Cup (for one)

First of all, I want to thank Cara for allowing me to post on her blog today. I don’t think she realizes how dangerous giving this amount of freedom to me could be.

I told Cara that I would have to start some gossip about her in my post today. But in all honesty, there isn’t one bad thing I can say about her. She inspires me daily with her kind words and creativity, which I think is true for many other readers, too. I feel incredibly lucky to have developed a friendship with this lovely lady.
I guess I’ll have to save the gossip for another time.

Although this recipe can’t compare to Cara’s genius, I figured this would be a sweet little dessert for those of you who are craving a treat (that you don’t have to share). I, personally, prefer desserts that I can be selfish with. But if you want to be really nice, you could make this for someone special. Since, you know, that day beginning with a V is coming up pretty soon.

I’m not a fan of peanut butter, and Cara can tell you that I usually say mean things about her love of peanut butter in the hopes that it will hear me, but I was out of almond butter and figured I would give it a shot.
I hate to admit it, but – I liked it. Loved it, even. A LOT.

I made this in a mini cup and popped it into the oven to bake, but you could just make this into a single muffin as well if you wanted.
I haven’t tried making this in a microwave (as I don’t use them), but if you want to try it that way go right ahead. Just, don’t blame me if it explodes or turns a funny colour or something.
Peanut Butter Raisin Cake Cup (GF):
1 tbsp. peanut butter
1 tbsp. maple syrup
1 tbsp. non-dairy milk
1/8 tsp. pure vanilla
1 tbsp. oat flour (oats ground in a blender)
1 tbsp. brown rice flour
2 tsp. tapioca flour
1/4 tsp. baking powder
dash of sea salt
dash of cinnamon & nutmeg
2 tbsp. raisins
Pre-heat your oven to 350 degrees.
Combine the flours, baking powder, salt, spices and raisins in a small bowl, then set aside.
In another bowl, mix together the peanut butter, vanilla and maple syrup. Gradually stir in the non-dairy milk until everything is smooth.
Pour the wet ingredients into the dry mixture that you set aside, and stir everything together. Scoop this into a greased cup (or muffin tin), then bake for 18-20 minutes.
Eat it hot! Or not. But it tastes super yummy when it’s hot out of the oven :)