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

Coconut and maqui berry cheesecake

Coconut and maqui berry cheesecake

Print Coconut and maqui berry cheesecake Ingredients Crust 60 g roasted almonds 40 g roasted cashews 1-2 tablespoons coconut oil 1 tablespoon agave 1/2 teaspoon maqui berry powder Coconut and maqui berry filling 200 g cashews previously soaked for minimum 4 hours 100 g coconut […]

White chocolate cupcakes

White chocolate cupcakes

  Print White chocolate cupcakes Ingredients Crust 100 g roasted almonds 70 g roasted cashews 2 tablespoons coconut oil 1-2 tablespoons agave White chocolate filling 200 g cashews previously soaked for minimum 4 hours 100 g white chocolate 4 tablespoons coconut oil juice of one […]



Leave a Reply

Your email address will not be published.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