Raw Vegan White Choco Cupcakes

Name: Raw Vegan White Choco Cupcakes
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 70 g pecans; 70 g walnuts; 70 g shredded coconut; 7 x medjool dates; 70 g cashews; 70 g coconut cream; 2 tbsp cashew butter; 50 ml coconut oil; 1 tsp vanilla extract; 1 pinch salt; 50 ml water; 30 g cacao butter; 70 g maple syrup; 2 tsp raw cacao; 120 ml coconut oil; 20 ml maple syrup

av Raluca

porsjoner

ingredienser

70 g pecans
70 g walnuts
70 g shredded coconut
7 x medjool dates
70 g cashews
70 g coconut cream
2 tbsp cashew butter
50 ml coconut oil
1 tsp vanilla extract
1 pinch salt
50 ml water
30 g cacao butter
70 g maple syrup
2 tsp raw cacao
120 ml coconut oil
20 ml maple syrup

fremsgangsmåte

Start by melting the coconut oil on the bain marie. Mix the first 5 ingredients in a food processor until the mixture has a sticky consistency. Distribute the mixture in the cupcake holders (silicone) and continue with the next layer.
Mix the next 8 ingredients in a high speed blender until the mixture is silky and spread it over the base. Put them in the freezer for 20-30 minutes until they harden a little and top with raw peanuts. Put back in the freezer for min. 2h.
Slowly defreeze them in the fridge and start the last step by grating the cocoa butter. Melt it on bain marie and mix with maple syrup, 2 tsp cocoa powder and drizzle on top.