These cheesecake cupcakes are the real deal: tasty, filling, and quick and easy to make. These cupcakes will surprise you with their taste and nutritional value. Nuts are a great source of protein and good fats, while the antioxidants in raspberries will pamper your skin.
Cooking instructions
- Prepare the base: pulse the almonds, hazelnuts, maple syrup and salt in a blender until the mixture is sandy. Press a tablespoon of the dough into the cupcake tins.
- Make the custard by whisking together the cashews, coconut cream, lemon juice and maple syrup (if you want extra sweetness). Spoon half of the mixture into the cupcake tins.
- Now, add the raspberries and the Skin glow blend to the remaining mixture and grind. Place the resulting pink mixture in the tin as a second layer.
- Place the cupcake tins in the freezer for at least 4 hours. Enjoy!
