Raspberry Peanut Butter Cupcakes (Vegan, GF, Raw)

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Makes 9 cupcakes⁣

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β€’ 3/4 cup almonds⁣

β€’ 4 medjool dates⁣

β€’ 1 tsp cacao powder⁣

β€’ 1 tbsp coconut oil⁣

β€’ Pinch of salt⁣

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β€’ 1 cup cashews (soaked for 8-12 hours and drained)⁣

β€’ 200ml full fat coconut milk⁣

β€’ 1/2 cup frozen raspberries⁣

β€’ Juice of half lemon⁣

β€’ 3 tbsp maple syrup⁣

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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.⁣

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.⁣

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1. Place all the ingredients in a food processor and blend until very creamy.⁣

2. Put a teaspoon of peanut butter on each cupcake crust, then pour the raspberry layer on it.⁣

3. Freeze for 4-6 hours or overnight. Take out of the freezer 15-20 minutes before serving. Enjoy!⁣

πŸ“ΈPhoto & Recipe by @oatmeal_stories⁣ ⁣


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