Raw Vegan Cupcake Recipe

 Ingredients:

20 macadamia nuts,

1 teaspoon vanilla essence,

1 tablespoon coconut oil,

3 tablespoons of agave syrup,

Juice of 1 freshly squeezed lemon,

2 tablespoons of unsweetened almond milk,

1 teaspone of sea salt,

15 raw cashews,

4 persimmons,

0.5 cups of almond flour,

2 spoons of beet juice,

1 tablespoon of coconut oil,

20 blackberries

Tips:

You can keep the cream in the freezer until it reaches the consistency you want. By cooling it enough, you can easily squeeze it out.

Recipe:

1. Place 20 macadamia nuts, 1 teaspoon vanilla extract, 1 tablespoon coconut oil, 3 tablespoons agave syrup, juice of 1 lemon, 2 tablespoons unsweetened soy milk (or almond milk) and salt all in a blender.

2. Mix the ingredients well and run the blender at high speed until you get a smooth consistency.

3. Place the mixture in small cupcake molds, put in the freezer and leave for 15-20 minutes.

4. All cream ingredients; Pour 15 macadamia (or cashew) nuts, 4 medjool dates, 1/2 cup almond flour, 1 tablespoon beetroot powder (or lingonberry powder), 1 teaspoon lemon juice, 1 tablespoon vegan margarine into the blender and again at high speed. Blend until you get a smooth consistency.

5. Pour the cream mixture into a bowl and leave it in the freezer for 15 minutes.

6. Take the mixture out of the freezer and spray it in dots on the cupcake batter with a cake decorating tool.

7. Consume cold by garnishing with fruits.