Strawberry Ruby Dream Cupcake
Recipe for 6 cupcakes:
BASE INGREDIENTS:
1 cup almonds⠀
8 soft dates, chopped ⠀
2 Tbsp cacao nibs ⠀
2 Tbsp cacao powder⠀
1 vanilla bean, seeded ⠀
1 tsp raw coconut oil, melted⠀
Pinch of pink Himalayan salt
STRAWBERRY CREAM INGREDIENTS:
2 + 1/2 cup cashews, soaked for 6h⠀
4 cups fresh organic strawberries, chopped⠀
1/4 cup maple syrup⠀
1/4 cup lemon juice ⠀
1 vanilla bean, seeded⠀
1/2 cup raw coconut butter, melted⠀
1/4 tsp pink Himalayan salt
HOW TO MAKE:
- To make the base, put the almonds and blend into small pieces. ⠀
- Scrape the seeds of the vanilla bean, add the rest of the ingredients and process a few times until combined and sticky. ⠀
- Scoop the dough into silicone cupcake molds and firmly press down using your fingers or a spoon.⠀
- Let sit in the freezer while preparing the strawberry filling.⠀
- Drain and rinse the cashews and place in the jar of your blender. Add the rest of the ingredients and blend until you reach a smooth very consistency (stream coconut oil at last)⠀
- Pour the mixture over the bases, reserving some for the toppings. Tap a few times, cover with plastic wrap, and set in the freezer for at least 3 hours.⠀
- About 1h before serving, pop the cupcakes out of their molds and let sit in the refrigerator.⠀
- Pipe the strawberry cream over the top, using a star-shaped piping tip and decorate with dehydrated strawberry slices. *To dehydrate strawberries, slice them very thin and let dehydrate at 118F overnight until crispy.
Steepshot |
OMG is this even real? I am going to try this out, this looks soo amazing and delicious wow ^-^
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