Raw Vegan White Choco Cupcakes

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
• 20 ml maple syrup
• 120 ml coconut oil

Method

1. 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.
2. 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.
3. 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.