Blueberry-vanilla cupcakes

Blueberry-vanilla cupcakes

 

Blueberry-vanilla cupcakes

Ingredients

Crust

  • 90 g almonds
  • 30 g coconut chips
  • 90 g dates previously soaked minimum 1 hour
  • 1 tablespoon coconut oil
  • 1/2 teaspoon maqui powder

Vanilla filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 4 tablespoons coconut oil
  • juice of 1/2 lemon
  • pinch of vanilla powder
  • 2-3 tablespoons almond milk or any other alternative

Blueberry filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 100 g fresh blueberries
  • 3-4 tablespoons agave
  • 4 tablespoons coconut oil
  • 1-2 tablespoons lemon juice
  • pinch of vanilla powder
  • 1 teaspoon maqui powder

Instructions

Crust

  1. Place almonds and coconut chips in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor. Also, add 1 tablespoon coconut oil and Β½ teaspoon maqui berry powder. Process until the mixture sticks together. Adjust sweetness.
  2. Spread the mixture into small cylinder silicone molds (60 mm) and press down firmly to form the base. Refrigerate while you make vanilla and blueberry filling.

Vanilla filling

  1. To make vanilla filling, blend drained cashews, coconut oil, agave, lemon juice, vanilla powder in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth. Add 2-3 tablespoons of almond milk if the filling is too thick.

Blueberry filling

  1. For blueberry filling, blend drained cashews, coconut oil, agave, lemon juice, vanilla in a high-speed blender. Add blueberries and 1 teaspoon maqui berry powder. Blend on high speed until mixture becomes creamy and smooth.

Layering cupcakes

  1. Layer the vanilla and blueberry layers on top of the bases as desired. 
  2. Place it back in the freezer to set for at least couple of hours or in the fridge overnight. Store in the fridge or in the freezer. Allow it to thaw for 20 minutes before eating.

    Before serving, top the cupcakes with fresh or frozen blueberries.

 


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