Raw Vegan Blueberry Cashew Cupcakes
This recipe is easy and delicious. It is packed with nutrients, fresh flavor and is very rich. I make them in silicone cupcake cups but this recipe also works for a 9 inch pie dish.
For the crust
2 cups macadamia nuts soaked 4 hours and drained.
4 pitted dates
1/4 cup of shredded coconut
2 tablespoons of coconut oil or coconut butter
~pulse in food processor until crumbly and press into cupcake cups
For the filling
1 1/2 cup cashews soaked 2 hours
8 pitted dates
6 tablespoons of coconut oil or coconut butter
1/4 cup of lime juice
1 vanilla bean scraped
2 1/2 cups or blueberries (or any berry)
~puree ingredients until smooth and add into silicone cupcake forms or a pie dish. Freeze for four hours to set, if you make a pie cut slices while frozen. Keeps in refrigerator for five days.
Leave a Comment