Cheesecake cupcakes with raspberries
15Â MIN
SATIETYPORTIONS: 10-12
The very delicious and easy to make vegan cheesecake cupcakes with raspberries. Also, these cupcakes will surprise not only in taste but also in nutritional value: nuts are a great source of protein and good fat, and the antioxidants in raspberries will pamper your skin.
Ingredients
| 1 cup | mixed almond and hazel nuts |
| 2 tbsp | maple syrup |
| a pinch of | salt |
| 1 cup | soaked cashews |
| 1/4 cup | coconut cream |
| 1/2 cup | lemon juice |
| 1/2 cup | frozen raspberries |
| 2 tsp | blend for Skin Glow |
Cooking instructions
1
Prepare the base: grind almonds, hazelnuts, maple syrup and salt with a blender, pulsating into a sandy texture. Take a spoonful of dough and put it into cupcake molds.
2
Prepare the cream: blend soaked cashews, coconut cream, lemon juice, and if you want extra sweetness, add maple syrup. Put half of the mass into the cupcake molds evenly.
3
Add the remaining ingredients (raspberries and the blend for Skin Glow) to the mass in the blender. Blend and put the remaining mass to the cupcake tin as a second layer.
4
Put the cupcake tin in the freezer to set for at least 4 hours. Enjoy!
0 Kommentare