Raspberry and Blueberry Raw Vegan Cupcakes
Raw vegan cupcakes are a healthy alternative to traditional cupcakes as they are made with whole, unprocessed ingredients and are free from refined sugar and flour.
This is vegan and gluten free recipe. Dish can be prepared in 140 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Raspberry and Blueberry Raw Vegan Cupcakes
Ingredients
Instructions
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In a food processor, blend almond flour, coconut flour, dates, coconut oil, maple syrup, vanilla extract, and salt until well combined.
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Line a muffin tin with cupcake liners.
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Press the mixture into the bottom of each liner to form the crust.
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Place the muffin tin in the freezer and let it set for 2 hours.
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Once the crust is firm, remove the muffin tin from the freezer.
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Top each crust with raspberries and blueberries.
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Return the muffin tin to the freezer and let it set for another 2 hours.
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Remove the cupcakes from the freezer and let them thaw for a few minutes before serving.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.