Raw vegan cupcakes with spirulina
Here's a great and easy dessert with just a few ingredients that's also healthy and provides you with many important nutrients like iron, magnesium, and calcium. It can be prepared in advance and keeps well in the freezer for a while.
That makes snacking fun, doesn't it?
Raw vegan cupcakes with spirulina
Preparation time: 120 minutes
Servings: 6
Ingredients
Green mass with spirulina
- 1 cup ground almonds
- 1 cup of pitted dates (loosely placed in the cup, not pressed)
- 2 tbsp coconut oil
- 1 tsp spirulina powder
Light cream
- 1 cup of cashews (soaked overnight)
- Juice of one lemon
- 1 tbsp coconut oil
- Date syrup to taste
- 1 cup frozen berries (raspberries or wild blueberries)
Instructions
- Blend almonds and dates in a food processor. Add coconut oil and continue blending until a homogeneous mixture is formed. Finally, stir in the spirulina powder.
- Press the green mixture into small molds (e.g. muffin or silicone Bundt cake molds) and place in the freezer.
- For the cashew cream: Process all ingredients except the berries in a food processor until smooth.
- Carefully mix in the berries (if necessary, crush the raspberries by hand) and pour the cream onto the almond-spirulina mixture in the molds.
- Leave in the freezer for at least 2-3 hours to allow the mixture to solidify.
- Remove from the oven about 1 hour before eating, let it thaw slightly and enjoy.
Enjoy your meal! Julie from Julie cooks green.
