They always say nuts are healthy for you, include nuts in your diet and many other good things about nuts. But, I am not so particular in my diet that I make sure if my plate is filled with nuts everyday. So, I was looking for ideas that will improve my diet and make it rich of good fats. Then I saw this raw cupcakes trend on internet and wanted to give it a try.
Finally after many trails and improvisations, this is the recipe I loved and I want to share with you all.
Servings : 4 cupcakes
Gluten & Refined Sugar Free
For Base :
1/4 cup Pitted Dates
1/4 cup Almonds
1 tsp Coconut Oil
2 tsp Agave Syrup ( Optional, Dates mostly give enough sweetness)
For Cream :
1/2 cup Cashews
3-4 tsp Agave Syrup
1 tsp Coconut oil
1/2 cup plant based milk
1 tsp Blue Butterfly Pea Powder (Optional)
For base, add all ingredients in a food processor and blend until dough like texture. Do not over do it, we want the base to hold the cream on top. Make sure it is dry and sticky. Incase of too wet, just add more almonds and blend it again.
Now place 1-2 Tbsp of mixture on cupcake cups and press it hard to the bottom. Freeze if necessary.
For the cream, soak cashews for 1 hr or overnight. I prefer overnight to get creamy texture.
Now add all cream ingredients in high speed blender and blend until cream like texture.
Leaving 1/2 cup of cream in blender, add remaining cream evenly to the base pressed cups. Leaving some space on top for blue color cream.
Add blue butterfly pea powder to the rest of the cream in blender and blend for a minute. And add it to cups evenly on the top.
Use back of the spoon and mix the cream lightly to get that marble look.
Now keep them in Freezer for min 3-4 hrs or overnight.
Once they are hard, remove the cupcake wraps and let it be in room temp for 15 mins and enjoy!
* Sprinkle some shredded chocolate or syrup on top for some extra taste.
If you like the Recipe please leave a comment and if you are recreating it, share it on Instagram with #gucchafoods. I would love to see them.
See you next time,