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How to make the best raw vegan cupcakes in the world! A super easy and fast recipe!
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Raw vegan cupcakes
Ingredients:
1 1/2 cup almond flour
1 cup mulberries
7 pitted medjool dates
½ cup oatmeal flour
1 tbsp vanilla extract
3 tbsp agave
Place all ingredients into your food processor and process for one minute or so. prepare the cupcake liners and fill each one with the cupcake dough all the way to the top of the cupcake liners. Set it aside or put it in the fridge so we can make the frosting!
For the cashew nut frosting
Ingredients:
2 cups cashews ( soaked overnight)
3 tbsp agave nectar
1 tbsp vanilla extract
1 cup coconut water
Blend all the ingredients in your blender until the frosting is smooth and creamy. Place in a bowl and mix into the frosting your choice of powder! You can use strawberry powder, cacao powder, beet powder, mango powder or spirulina. The possibilities are endless! Any flavor that you like! I split the frosting in two batches and did two different flavors, using 2 tbspmango/2 tspspirulina for one, and 2 heaping tbsp of beetroot powder for the other. simply mix in your choice of powder into the frosting and place it in the freezer so it can firm up before pipping on to your cupcakes! Leave the frosting in the freezer for about 20 minutes before pipping it on to the cupcakes. Eat them right after pipping or store the cupcakes in the freezer and thaw them out before eating. Cashew nut frosting doesn’t hold very long in the fridge so you want to make sure you freeze your cupcakes if you wont be eating them all the day you make them!
Enjoy friends!
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Please watch: “Matcha Blackberry Cookies Recipe & Vlog 3”
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