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Raw raspberry cupcake

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Raw cupcake without gluten, lactose and eggskiss

Crust:

  • Oat flakes (coarsely ground) 2 handfuls
  • Blanched almonds (coarsely ground) 2 handfuls
  • 2 tbsp coconut oil
  • 5 tbsp almond milk
  • 2 tbsp coconut sugar
  • a little bit of tumeric - for the color

Mix all the ingredients by hand, then place the mixture in the freezer to harden, for 1 hour.

Almond whipped cream

  • 200g blanched almonds
  • 250 ml almond milk
  • 1/4 tsp himalayan salt
  • 2 tsp agave
  • 1/2 vanilla bean
  • 1 tbsp coconut oil

Mix all ingredients in blender, until fluffy. (5 min).

Add vegan chocolate drops (optional).

Add the cream to the crust, and let it freeze for an hour more.

Raw raspberry jam

Blend a handful of fresh raspberries and 1,5 tbsp of agave nectar. Pour it over the cake, and let it freeze for 10 min more. Let the cake sit at room temp. for 5 min before serving.

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