Cheesecake cupcakes with raspberries
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.
|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|
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.
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.
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.
Put the cupcake tin in the freezer to set for at least 4 hours. Enjoy!