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.

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Raspberry and Blueberry Raw Vegan Cupcakes

Cooking Method: No cooking required Cuisine: Plant-based, Raw Vegan Courses: Anytime, Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Rest Time 120 min Total Time 2 hrs 20 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Almond flour
• 0.5 cup Coconut flour
• 1 cup Medjool dates
• 1 cup Raspberries
• 1 cup Blueberries
• 2 tablespoon Coconut oil
• 2 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• 1 pinch Salt

Instructions

1. In a food processor, blend almond flour, coconut flour, dates, coconut oil, maple syrup, vanilla extract, and salt until well combined.
2. Line a muffin tin with cupcake liners.
3. Press the mixture into the bottom of each liner to form the crust.
4. Place the muffin tin in the freezer and let it set for 2 hours.
5. Once the crust is firm, remove the muffin tin from the freezer.
6. Top each crust with raspberries and blueberries.
7. Return the muffin tin to the freezer and let it set for another 2 hours.
8. Remove the cupcakes from the freezer and let them thaw for a few minutes before serving.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.