Uncooked Delicious Flavor: Raw Vegan Cupcake Recipe
We have a delicious recipe that shows that it is possible to create delicious desserts without cooking. This recipe, which is very tasty for those who adopt the vegan diet, is not cooked, but shaped by freezing and cooling.
You can make very healthy sweet snacks for both your guests and yourself by decorating them with the fruits you want. We recommend you to try this delicious flavor and wish you healthy days.
Ingredients for Raw Vegan Cupcake Recipe
- 20 almond nuts
- 1 teaspoon of vanilla extract
- 1 tablespoon of coconut oil (cold press)
- 3 tablespoons agave syrup
- 1 freshly squeezed lemon juice
- 2 tablespoons unsweetened almond milk
- 1 pinch of sea salt
- 15 pieces of cashews
- 4 pieces of date
- 0.5 cup almond flour
- 2 tablespoons of beetroot juice
- 1 tablespoon of coconut oil
- 20 blackberries
The Key to a Raw Vegan Cupcake Recipe
You can keep the consistency of the cream in the freezer until it reaches the consistency you want. You can ensure that it is easily squeezed by cooling it enough.
How to Make Raw Vegan Cupcake Recipe?
Add 20 macaroons, 1 teaspoon vanilla extract, 1 tablespoon coconut oil, 3 tablespoons agave syrup, 1 lemon juice, 2 tablespoons unsweetened soy milk (or almond milk) and salt all into the blender.
Mix the ingredients well and run at high speed in the blender until it gets a smooth consistency.
Place the mixture in small cupcake molds, put in the freezer and let stand for 15-20 minutes.
All cream ingredients; Fill 15 macadamia (or cashew) hazelnuts, 4 medjool dates, 1/2 cup almond flour, 1 tablespoon beet powder (or lingonberry powder), 1 teaspoon lemon juice, 1 tablespoon vegan margarine in blender and again at high speed. Blend it until you get a smooth consistency.
Pour the cream mixture into a bowl and leave it in the freezer for 15 minutes.
Take the mixture out of the freezer and squeeze it in dots on the cupcake dough using a cake decorating tool.
Decorate it with fruits and consume it cold.