Vegan Raw Blackberry Cupcakes
Ingredients
Base
- 1 cup dates (pitted and rinsed)
- 1/3 cup almond flour
- 1/4 cup walnuts
- 1 cup oats
- 1 tbsp heirloom cacao
- 1 tsp activated charcoal powder
Frosting
- 2 cups soaked cashewnuts (soaked for 8 hours or overnight)
- 4 cl melted cacao butter
- 4 tbsp cup agave syrup (maple will also work)
- 1 tin coconut cream (only use the hard milk on top)
- 1/4 tsp vanilla
- 1/4 cup frozen blackberries
Coating
- 1/3 cup shredded coconut
- 1/2 tsp activated charcoal powder
Preparation
Start by preparing the frosting by adding all of the frosting ingredients to a high-speed blender and blending until creamy.
Pour the frosting into a bowl, cover it, and let it set in the freezer for 2-3 hours.
Now make the cupcake base by adding all of the base ingredients to a high-speed blender and mixing until creamy.
Roll the mixture into balls and coat them with the coating mixture of shredded coconut and charcoal powder.
Press the coated balls into cupcake shapes using a small cupcake mold about 2 inches in diameter.
Shape them into cupcakes and decorate the top with the set frosting and some blackberries.
Enjoy the cupcakes.
