Afternoon tea
Cherry Cupcakes
Give your taste buds a treat and celebrate 'Afternoon Tea Week' with a mouth-watering Vegan Cherry Cupcake. We guarantee you will love this recipe!
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Prep time40 minutes
DifficultyEasy
Servings6 portions
FOR THE CRUST:
- ½ cup almonds
- ½ cup dates, pitted
- Pinch of sea salt
FOR THE FILLING:
- 1 pack Violife Creamy Original
- Juice of one large lemon
- 1 tsp pure vanilla extract
- 1/3 cup coconut oil, liquified
- ½ cup of canned coconut milk (use creamier part)
- 1/4-1/3 cup maple pure syrup
- 3 tbsp coconut shreds
- 1 cup cherries
- A pinch of sea salt
- In a food processor blend the almonds and dates. Add salt and press mixture into lined muffin tins. Place in freezer for 15 minutes.
- For the filling combine Violife Creamy Original with all ingredients except for cherries in a food processor and blend until smooth.
- Remove muffin tins from the freezer and pour half of the mixture on top of crust to the halfway mark. Place muffin tins back in the freezer for 30 minutes.
- Place the cherries in the remaining filling in the food processor and blend until creamy and smooth.
- Remove muffin tins from freezer. Pour cherry filling on top of the vanilla layer.
- Freeze for 3-4 hours. Serve with cherries and pistachio on top.
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