Friday, January 17, 2014


Do you love blueberries and chocolate? Then you will love these mini blueberry cupcakes made of chocolate chunk cookie dough filled with fresh blueberries and topped with vanilla blueberry frosting. YUMMY!

What I love most about this recipe is that it is so easy and that it allows you to prepare healthy, raw treats in just a few minutes. It also only requires a little number of ingredients - perfect for a Sunday afternoon when you suddenly feel the urge for some kind of dessert.

These cupcakes are not only too pretty, but they will satisfy every craving that you might experience and are also loved by my non-vegan friends :)

Enjoy them with a good cup of herbal tea or as a snack in between. They keep 3-4 days in the fridge and at least one week in the freezer.

Makes 10 mini cupcakes

Chocolate chip dough
1/2 cup almonds
5 dates
2 T raw vegan chocolate, shredded
few drops pure vanilla extract
1 pinch cinammon

Vanilla blueberry frosting
1/2 cup fresh blueberries
1/2 cup cashews, soaked overnight
2 dates
1 t pure vanilla extract
2 T water or as needed

10 additional blueberries

For the dough, pulse almonds into flour. Add dates, vanilla and cinammon until gooey. Form small balls and press into 10 mini cupcake forms. Press 1 blueberry in the middle of each cupcake. Place in fridge.
For the frosting, blend cashews with blueberries, dates, vanilla and add water until creamy.
Place frosting in a pastry bag and pipe on the cupcakes.
Place cupcakes in frdige for 1/2-1 hour.


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