Maqui berry-vanilla cupcakes

Maqui berry-vanilla cupcakes

 

Print

Maqui berry-vanilla cupcakes

Ingredients

Crust

  • 100 g almonds roasted
  • 30 g cashews
  • 10 g hemp seeds
  • 2 tablespoons coconut oil
  • 1-2 tablespoons agave

Vanilla layer

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

Maqui berry layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 3 tablespoons agave
  • 4 tablespoons coconut oil
  • juice of 1/2 lemon
  • 1/2 teaspoon maqui berry powder
  • 1/2 teaspoon butterfly pea flower powder
  • 3 tablespoons almond milk or any other alternative

Instructions

Crust

  1. Place almonds and cashews in a food processor and process until they are finely ground. Add hemp seeds, coconut oil, and agave. 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 maqui berry fillings.

Vanilla filling

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

Maqui berry filling

  1. For maqui berry filling blend drained cashews, coconut oil, agave, lemon juice, maqui berry powder and butterfly pea flower powder in a high-speed blender. 

  2. Blend on high speed until mixture becomes creamy and smooth. Add up to 3 tablespoons of almond milk if the filling is too thick.

Layering and decorating cupcakes

  1. Keep alternating one teaspoon of each filling randomly over your cupcake crusts until you are done or layer as desired. 
  2. Place it back in the freezer to set for at least couple of hours. Store in the fridge or in the freezer. Allow it to thaw for 20 minutes before eating.

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


Related Posts

Pitaya cheesecake

Pitaya cheesecake

InΒ the photo above is the mini version of this pitaya cheesecake (10 cm springform cake tin) while in this recipe I’ve doubled the ingredients and usedΒ 16 cm springform cake tin. Print Pitaya cheesecake Ingredients Crust 100 g roasted almonds 50 g cashews 2 tablespoons coconut […]

White sweet potato and mushroom soup

White sweet potato and mushroom soup

  Print White sweet potato and mushroom soup Ingredients Soup 2-3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb-sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water […]



Leave a Reply

Your email address will not be published. Required fields are marked *