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Maqui Berry Vanilla Cupcakes

Maqui berry vanilla cupcakes have a roasted almond-cashew crust and creamy vanilla maqui berry layer. Such a simple and delicious treat!
Course Dessert
Cuisine Gluten-free, Vegan
Author Nensi Beram

Ingredients

Crust

  • 100 g almonds roasted
  • 30 g cashews
  • 10 g hemp seeds
  • 2 tablespoons coconut oil
  • 1-2 tablespoons  agave

Vanilla layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 3 tablespoons agave
  • 4 tablespoons coconut oil
  • juice of 1/2 lemon
  • 2-3 tablespoons almond milk or any other alternative
  • pinch of vanilla powder

Maqui berry layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 3 tablespoons agave
  • 4 tablespoons  coconut oil
  • juice of 1/2 lemon
  • 1/2 teaspoon maqui berry powder
  • 1/2 teaspoon butterfly pea flower powder
  • 3 tablespoons   almond milk or any other alternative

Instructions

Crust

  • Place almonds and cashews in a food processor and process until they are finely ground. Add hemp seeds, coconut oil, and agave. Process until the mixture sticks together. Adjust sweetness.
  • Spread the mixture into small cylinder silicone molds (60 mm) and press down firmly to form the base.
  • Refrigerate while you make vanilla and maqui berry fillings.

Vanilla filling

  • To make the vanilla filling, add drained cashews, coconut oil, agave, lemon juice, and vanilla powder into the high-speed blender and blend until the mixture becomes creamy and smooth.
  • Add 2-3 tablespoons of almond milk if the filling is too thick.

Maqui berry filling

  • For the maqui berry filling add drained cashews, coconut oil, agave, lemon juice, maqui berry powder, and butterfly pea flower powder into a high-speed blender and blend until smooth and creamy. 
  • Add up to 3 tablespoons of almond milk if the filling is too thick.

Layering and decorating cupcakes

  • Keep alternating one teaspoon of each filling randomly over the crusts until you are done or layer as desired. 
  • Place it back in the freezer to set for at least a couple of hours. Store in the fridge or in the freezer.
  • Before serving, top the cupcakes with fresh or frozen blueberries.