green d•tox RAW VEGAN CUPCAKES

1. In a food processor blend the almonds, cacao nibs and medjool dates together until it forms a sticky dough.
2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cupcakes.
3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla and 2 1-step smoothies together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
4. Add the raspberries to the blender until smooth. Add the raspberry layer on top and place in the freezer.
5. Let freeze for 4 hours then remove from freezer and serve.
6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cupcakes.

Notes

• Soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two.

• Serve frozen or let them thaw for 10 minutes for a creamy texture.

• Store in the freezer.

Original recipe from PlentyFullMe!