Makes 9 cupcakesβ£
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β’ 3/4 cup almondsβ£
β’ 4 medjool datesβ£
β’ 1 tsp cacao powderβ£
β’ 1 tbsp coconut oilβ£
β’ Pinch of saltβ£
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β’ 1 cup cashews (soaked for 8-12 hours and drained)β£
β’ 200ml full fat coconut milkβ£
β’ 1/2 cup frozen raspberriesβ£
β’ Juice of half lemonβ£
β’ 3 tbsp maple syrupβ£
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1. Put the almonds in a food processor and blend until broken in a coarse meal. Add the rest of the ingredients and process until reaching the consistency of wet sand.β£
2. Divide into nine even parts and press in the silicone cupcake forms leaving the edges slightly higher. Place in the freezer while preparing the top layer.β£
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1. Place all the ingredients in a food processor and blend until very creamy.β£
2. Put a teaspoon of peanut butter on each cupcake crust, then pour the raspberry layer on it.β£
3. Freeze for 4-6 hours or overnight. Take out of the freezer 15-20 minutes before serving. Enjoy!β£
πΈPhoto & Recipe by @oatmeal_storiesβ£ β£