So far my favorite vegan desert.
It’s very good idea for when you are having friends over or you have some special occasion and you want to make good impression.
It is easy to make as well.
I’m so pleased to find out you can use cashews in so many ways. Especially because they are packed with energy, antioxidants, minerals and vitamins that are essential for robust health.
The health benefits of cashews include a healthy heart, strong nerve and muscle function, aid in the formation of red blood cells, and an improved bone and oral health. They also provide a relief from diabetes, anemia, and gallstones. By offering an antioxidant defense, they also encourage a better immune system.
My favorite use for cashews is making creamy cake frosting and it’s even better when you blend some berries with them.
Recipe:
For the base 1 cup plant milk 1/3 cup coconut oil 1tbsp vanilla extract 1 cup flour 1 cup cocoa powder 1/2 tsp baking powder 1/2 cup coconut sugar pinch of salt. Bake at 180-200 degrees for 20min ( or until baked). For the frosting 1/2 bowl of soaked cashews 1/3 cup coconut milk 1/3 cup coconut butter 1/3 cup maple syrup 1/2 squeezed lime 1 tsp vanilla extract and blueberries. Cover and freeze the cupcakes for about 1 hour. Keep in the fridge after. Share this:
