Thursday, June 19, 2014

Mini blueberry raw cupcakes


This time I have prepared not 1, but 2 new recipes of raw cupcakes for you :) These cupcakes are easy to make and are very refreshing on hot summer days. The portion is small, so invite your friends over for a little cupcake party:) They will be for sure happy to taste these healthy cuties with you:D 

Ingredients:

Cupcakes with blueberry "cheese" filling:
For the Crust
- 7-8 medjool dates 
- about 1/4 of a cup of coconut shred* (leftover shred after making coconut milk)
- 10 almonds, soaked overnight
- 4 dried prunes
- 1 tbsp coconut oil

For the blueberry "cheese" filling:
- 1 cup cashews, soaked for at least 3-4 hours
- approximately 50ml lukewarm water
- 1 tbsp lemon juice
- 1 tsp of vanilla 
- 1 tbsp maple syrup (if you like it sweeter, you can add more maple syrup and less water)

*The ingredient list calls for a coconut shred, after making coconut milk. I will explain how to make nut milks in another post :)
 
Preparation:
Start with the crust: place almonds in the food processor until coarse meal is formed. Add the rest and blend until the dough is sticky, but not too watery. When ready, place a handful of the mixture in the middle of each muffin tray. Press the dough with your fingers to the sides, creating a smooth coat around the tray with a hole in the middle. Place the crust to the freezer for about 10 minutes.
Meanwhile, place the cashews, lemon juice, vanilla and maple syrup to the food processor. Start processing and add a desirable amount of water until a smooth puree is formed.  Pour the cashew "cheese" mix into crust till the top of the tray. Add a few blueberries, pressing some into the cashew mixture. 
Freeze the cupcakes for 3-4 hours until set.


Coconut blueberry ice cream cupcakes
For the crust:
- 1 cup coconut shred after coconut milk
- 1 tbsp maple syrup
- 1 tbsp white almond creme 
- 1 tbps coconut milk
- 1 tbps coconut oil

For the Blueberry ice cream
- 1 cup frozen blueberries
- 1 tbps coconut oil, melted
- 3 tbsp coconut milk
- 2 tbsp maple syrup

Preparation: 
Blend all ingredients for the crust in the food processor for a few minutes, until a sticky layer is formed. You can add more maple syrup and discard the coconut milk to have a sweeter crust. Place the mixture in the muffin trays filling till the middle. 
To make the blueberry ice cream, blend all ingredients in the food processor until creamy. Pour the ice cream on the crust and freeze for 3-4hours, until set.

Before serving, remove both types of cupcakes from the freezer and set on the counter top for about 15-20 minutes.The cupcakes stay fresh when frozen for a week.

Enjoy and share with your friends :)