Maqui berry-vanilla cupcakes

Maqui berry-vanilla cupcakes

 

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

Coconut mini cheesecakes

Coconut mini cheesecakes

  Print Coconut mini cheesecakes Servings 7 Ingredients Crust 60 g almonds roasted 20 g coconut flour 70 g dates previously soaked for min 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil Coconut filling 100 g cashews previously soaked for minimum 4 hours […]

Purple pancakes with tigernut flour

Purple pancakes with tigernut flour

How to make food more fun? Here, I used natural food colorings – pitaya and butterfly pea flower powder to get this awesome purple color. Looks pretty cool, ha? So, if you are in the mood for something fun and colorful, maybe you could try […]



Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.