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Portions:

Raw Berry Cupcakes

Prep time: 15 min | Total time: 15 min |

Additional soaking time: 6 hours

Conservation: 5 days |

Portions:

Allergens: Coconut, Nuts

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the base:

200 g blueberries (fresh or frozen)
200 g dates (without the pits)
140 g raw cashew nuts
160 g coconut flakes

For the frosting:

250 g raw cashew nuts (soaked for 6 hours or for 30 min in boiling water)
2 dl coconut oil (melted)
240 g raspberries
1 dl maple syrup

For the decoration:

1/2 cup raspberries (fresh)
1/2 cup blueberries (fresh)

Procedure

Blend all the ingredients for the frosting until smooth texture and let the mix rest in the fridge for 1-3 hours, not much more!

Mix all the ingredients for the base of the cupcakes and form the base.

Refrigerate the base of the cupcakes until serving.

Right before serving, spread the frosting on the bases and decorate with fresh berries.

Nutritional Information (per portion)

Calories: 480
Carbohydrates: 43 g
Protein: 7 g
Fat: 33 g
Iron: 2.8 mg
Calcium: 39.3 mg

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