Raw Berry Cupcakes

Allergens: NutsCoconut

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

Ingredients

Soak the cashews for the frosting for 6 hours, or for 30 minutes in boiling water.

Prepare the frosting:

Melt the coconut oil.

Drain the cashews and blend them with the coconut oil, raspberries and maple syrup until smooth.

Refrigerate for 1–3 hours, until firm but still spreadable.

Prepare the bases:

Blend the cashews, blueberries, dates and coconut flakes for the base in a food processor until the mixture sticks together.

Press the mixture into 12 cupcake liners and refrigerate until serving.

Assemble:

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