White chocolate cupcakes

White chocolate cupcakes

 

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 small lemon
  • 4-5 tablespoons milk
  • 3 tablespoons agave
  • 1/2 - 1 teaspoon butterfly pea flower powder

White chocolate drizzle

  • 60 g white chocolate
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Place almonds and cashews in a food processor and process until they are finely ground. Add 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 white chocolate filling.

White chocolate filling

  1. Melt the coconut oil and chocolate over low heat in a medium pot.

  2. Drain cashews and place them in a blender. Add melted chocolate, lemon juice, agave and almond milk. Blend on high speed until smooth and creamy.

  3. Take half of the mixture and place it in a bowl. Set aside.  Add 1/2-1 teaspoon butterfly pea flower powder to the other half and blend shortly. 

Layering cupcakes

  1. Keep alternating one teaspoon of each filling randomly over your cupcake crusts until you are done or layer as desired. 
  2. Place the cupcakes in the freezer to set for at least couple of hours or leave it in the fridge overnight.

White chocolate drizzle

  1. Melt the coconut oil and chocolate over low heat in a medium pot. Set aside and let it cool down. 

Serving

  1. Before serving, drizzle with white chocolate and top with fresh or frozen blueberries.

Notes

  1. If you don't have butterfly pea flower powder, you can substitute it for maqui berry powder, blueberry or bilberry powder. For a pink hue, you can use raspberry or pitaya powder.


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