Dec 9, 2017

Raw Vegan Cupcake with Blackberry



Macadamia cream:

20 raw macadamia nuts,
1 tsp vanilla extract,
1 tbsp coconut oil melted,
3 tbsp agave syrup,
1 tsp lemon zest,
3 tbsp unsweetned soy milk,
A pinch of salt,

Beetroot cake:

12 raw macadamia nuts,
3 dates pitted,
1/2 cup almond flour,
1 tbsp beet powder,
1 tsp lemon juice,
1 tbsp vegan butter,

Topping:
Blackberry, blueberry, raspberry or lingonberry..




1. Place all lingon cake ingredients in a food processor mix on high until combined well.
2. Pour mixture in a cup cake mould and let it firm in the fridge.
3. Blend all macadamia cream ingedients until completely smooth. Place in a fridge for 1 hour.
4. When it gets firm it is ready! Add 1 tbsp lingon powder to get pink color if desired.
5. Top with macadamia cream and your favorite berries.


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