Cheesecake cupcakes with raspberries

15 MIN
SATIETY

PORTIONS: 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.

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Ingredientai 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!

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