🍋LEMON & PASSION FRUIT RAW CUPCAKES🍋
Recipe ➡️ by one of my favourite #foodphotographers
; super talented Lore @datesandavocados 🌷 /I just replaced honey with maple syrup to make it vegan😘/ #myhealthyspring
#passionfruitcake #macadamia #veganrawcake #rawvegancake #lemonrawcake #rastlinnastrava #veganslovensko #jemprelepsisvet #everydayvegan #plantbasedfoods #thrivemags #bestofvegan #veganrecipes #veganfoodlovers #veganessen #letseatvegan #vegansofldn #ukvegans #veganfoodphotography #colourfulvegan #compassionatevegan #friendsnotfood #veganrezepte #veganaf #tryvegan #veganforlove
INGREDIENTS FOR THE BASE:
1 cup macadamia nuts
1/2 cup shredded coconut
3 soft Medjool dates, pitted and chopped
1 Tbsp raw honey
1/8 tsp pure vanilla extract
1/8 tsp pink Himalayan salt
INGREDIENTS FOR THE LEMON CREAM:
2 + 1/2 cups cashews, soaked for 6 hours
1/2 cup + 2 Tbsp lemon juice
3 Tbsp raw honey
2 Tbsp filtered water
1 tsp lemon zest
1/4 cup + 1 Tbsp unrefined coconut oil, melted
1/4 tsp pink Himalayan salt
INGREDIENTS FOR DECORATION:
Pulp of 2 passion fruits
1.To make the base, use a food processor to blend the macadamia nuts and the rest of the ingredients until you get a sticky dough.
2.Place the dough in the cavities of a silicon muffin mold and press well using your fingers until they are flat and even.
3.Freeze while preparing the filling.
4.To prepare the lemon cream, rinse and drain the cashews and blend them with all the ingredients (except the coconut oil).
5.Once you get a smooth consistency stream the melted coconut oil and blend for a few seconds until incorporated.
6.Pour the filling over the bases, cover, and freeze for at least 3 hours until firm.
7.Save lemon cream leftovers refrigerated to decorate the cupcakes when ready to serve.
8.Remove the molds from the freezer and unmold the cupcakes.
9.Let them set in the fridge for at least 30 minutes.
10.Top each cupcake with fresh passion fruit pulp and pipe a small portion of each cupcake with the saved lemon cream.
11.To finish, garnish with edible flowers 🌸
12.Cupcakes can be refrigerated up to 4 days.