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​Vanilla Maqui Berry Cupcakes

​Vanilla Maqui Berry Cupcakes

With a roasted almond-cashew crust and creamy vanilla maqui berry layer, vanilla maqui berry cupcakes are delicious and simple treat!

PREPARATION TIME

60 Minutes

STORAGE

To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. They can be stored in a container without paper towel, but are more likely to become soggy the longer they’re kept.

SERVINGS

6

BUY RAINFOREST INGREDIENT

Benefits

Maqui contains fiber as well as complex carbohydrates that slow glucose absorption. In addition to helping reduce sugar highs this recipe is gluten free as well as vegan. Almonds, cashews and hemp seeds are very nutritious.

Ingredients

Crust

  • 100 grams almonds roasted
  • 30 grams cashews
  • 10 grams hemp seeds
  • 2 tablespoons coconut oil
  • 1-2 tablespoons agave

Vanilla layer

  • 100 grams cashews (soaked for at least 4 hours)
  • 3 tablespoons agave
  • 4 tablespoons coconut oil
  • Fresh squeezed juice from 1/2 a lemon
  • 2-3 tablespoons almond milk or any other alternative
  • Pinch of vanilla powder

Maqui layer

  • 100 grams cashews (soaked for at least 4 hours)
  • 3 tablespoons agave
  • 4 tablespoons coconut oil
  • Fresh squeezed juice from 1/2 a lemon
  • 1/2 teaspoon maquí powder
  • 1/2 teaspoon butterfly pea flower powder
  • 3 tablespoons almond milk (or another alternative)

Preparation & Cooking Instructions

Crust

  1. Place cashews and almonds in a food processor. Blend until finely ground. Add agave, coconut oil, and hemp seeds. Blend mixture sticks together. Taste and adjust sweetness if needed.
  2. Spread the mixture into small silicone cylinder molds. Press firmly to form the base.
  3. Refrigerate while making maqui berry and vanilla fillings.

Vanilla filling

  1. Add agave, lemon juice, drained cashews, coconut oil, and vanilla powder into a blender. Blend until smooth and creamy.
  2. Pour almond milk if the filling is too thick.

Maquipowder filling

  1. Add agave, lemon juice, maqui powder, drained cashews, coconut oil, and butterfly pea flower powder into a blender. Blend until smooth and creamy.
  2. Pour almond milk if the filling is too thick.

Layering and decorating cupcakes

  1. Alternate one teaspoon of each filling randomly on the crusts until finished.
  2. Place it back in the freezer to harden for a few hours. Keep stored in a fridge or freezer.
  3. Prior to serving, top the cupcakes with blueberries.
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