Raw

Raw Cupcake

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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