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Mini Mint Cupcakes


Base:

2 1/2 dl (1 cup) dates (+ water if dates are very dry)

1/2 dl (1/5 cups) cacao nibs 

2 tbsp raw cacao powder 

pinch sea salt 

20 drops peppermint extract

3 pieces of Goodio Mint Chocolate 

Frosting:

1 avocado 

big bunch of fresh mint

2 tbsp birch sugar

2 dl (1 cup) water 

1/2 dl (1/5 cups) coconut manna 

Soak dates in water if needed. Process all the dry ingredients in a food processor, then add the remaining ingredients and process until the mixture is sticky. Take small bites of the "dough" and form them into a cupcake shape. (It might be easier if you use cupcake tins). Make the frosting by blending all the ingredients until smooth. Pour into a piping bag and refrigerate for half to two hours (0,5-2h). 

Top the cupcakes with the frosting and sprinkle some cacao nibs and rose petals on top! Enjoy! 

Recipe by Heini Olli 


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