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Blueberry cupcake ｜ Ayano hayasaki's recipe transcription

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Ingredients

Raw walnuts : 50g
Raw almonds : 85g
water : Appropriate amount
Dates : 55g
Raw cashew nuts : 130g
blueberry : 160g
Maple syrup : 2 tbsp and 1/2 tbsp
Coconut oil : 2 tbsp and 1/2 tbsp
Lemon juice : 1/2 piece
(Topping) Coconut Fine : Appropriate amount
(Topping) Blueberry : Appropriate amount

Time required

150minutes

Procedure

1) Submerge each nut in water 00:07
Submerge each nut in water. (Almonds overnight, walnuts, cashew nuts for about 3 hours)
2) Stir the nuts that have been soaked in the food processor 00:15
Add the almonds, walnuts and dates that have been soaked in the food processor and stir until they come together.
3) Fill the dough into a muffin mold 00:35
Fill the dough into a muffin type (silicon type is easier to take out).
4) Mix ingredients other than toppings with a mixer 00:50
Add cashew nuts, blueberries, maple syrup, coconut oil and lemon juice to a blender and stir until smooth.
5) Pour into a muffin mold filled with dough and cool in the freezer 01:16
Pour into a muffin mold filled with dough and chill in the freezer for 1-2 hours.
6) Remove from the mold, add toppings and complete 01:30
Remove from the mold and top with coconut fine and blueberries to complete.

Point

* Cooking time does not include the time when nuts are flooded.
・ Since it is a sweet that does not use wheat, it is also recommended for people with allergies.
・ Because it is a dessert that you can enjoy different textures in freezing and refrigerating, it is also a good idea to change the method of cooling and hardening according to your favorite texture.
・ Raw food sweets that do not bake.
・ Raw food means Raw Food. It is said that eating raw makes it possible to effectively take in plant enzymes and nutrients, which is also effective for health, beauty and diet.