FOREST FAIRYTALE CUPCAKE
FOREST FAIRYTALE CUPCAKE
Recipe for 6 mini cheesecakes⠀
BASE INGREDIENTS:
1/2 cup raw Brazil nuts⠀
1/4 cup gluten free rolled oats⠀
5 soft dates, pitted and chopped ⠀
1 Tbsp raw cacao nibs⠀
1/4 tsp vanilla extract⠀
1/2 tsp raw cashew butter⠀
Pinch of pink Himalayan salt⠀
⠀
MANGO FILLING INGREDIENTS:
1 cup cashews, soaked for 6 hours⠀
2 cup mango flesh, cubed (about 2 medium ripe mangoes)⠀
3 passion fruit ⠀
1/2 cup coconut cream (preferably homemade)⠀
2 Tbsp raw Linden Honey⠀
1 tsp pure vanilla extract ⠀
Pinch pink Himalayan salt⠀
1/2 cup raw coconut butter, melted⠀
⠀
MATCHA FROSTING INGREDIENTS:
1 cup cashews, soaked for 6 hours⠀
1 cup coconut cream⠀
2 Tbsp maple syrup⠀
2 Tbsp fresh lemon juice⠀
2 Tbsp cashew butter⠀
1 Tbsp + 1 tsp matcha powder⠀
1 vanilla bean, seeded ⠀
1/2 tsp pure vanilla extract ⠀
1/2 cup raw coconut butter, melted ⠀
Pinch pink Himalayan salt⠀
⠀⠀
METHOD:
To make the base of the cupcakes, put the Brazil nuts in a food processor and blend for a few seconds until chopped into small pieces.⠀
Add the dates and remaining ingredients and process until a loose dough forms.⠀
Press the dough into your molds (I used cupcake silicone molds) and firmly press down with the back of a spoon. Let sit in the freezer while making the fillings.⠀
Rinse and drain the soaked cashews and place all the mango filling ingredients in the jar of a high-speed blender. Blend until you reach a smooth consistency. ⠀
Pour the mixture over the bases, tap a few times, cover and let set in the freezer for at least 3h.⠀
Prepare the matcha frosting the same way and store refrigerated in an airtight container until ready to use.⠀
One hour before serving, pop the cupcakes out of the molds and dust with match powder. ⠀
Place the matcha frosting in a pastry bag fitted with a closed star piping tip and build up the swirls over the cakes.⠀
Enjoy!