Amount: 12 pcs

Cake base:

• 80 g almond butter
• 90 g soft, pitted dates
• 100g whole grain (gluten free) rolled oats
• ¼ tsp of salt

2nd layer:

• 300 g Centralsun's cashews
• 180 ml full fat coconut cream (24%)
• 50 ml agave syrup
• 30 ml lemon juice
• 2 tbsp Centralsun's organic powdered vanilla

3rd layer:

• 120 g blueberries
• 2 tbsp Centralsun's activated charcoal powder
• 1/3 of the 2nd layer's mix

Icing:

• 400 ml plant based whipped cream (for example coconut or oat)
• 1 tbsp coconut palm sugar
• 1 tbsp Centralsun's blue spirulina powder

Preparation:

Pour hot water over the cashews nuts and let them soak for 30 minutes. If using frozen blueberries, thaw them. If you are using a metal muffin tin, we recommend cutting strips of baking paper and placing them in the bottom of the muffin tin so that it is easy to pull the ends of the paper to get the cakes out later. Of course, you can also use a knife or fork to remove the cupcakes. Put all the ingredients for the base into a food processor or blender and process until you get a smooth, sticky mass. Press the mixture tightly into the bottoms of the muffin tins. Rinse and crush the nuts. Using a food processor or blender, process all the ingredients for the 2nd layer into a smooth, silky paste. Separate 1/3 of the mixture and pour the rest into the muffin tins. Place the muffin tin in the freezer for 15 minutes. For the 3rd layer, process all the ingredients until smooth and pour into the muffin tins. Allow the cupcakes to set completely in the freezer, but do not freeze them. You can also leave the cupcakes in the freezer for longer, but don't forget to let them stand in the room for 15 minutes before serving.

Serve with whipped cream topped with sugar and spirulina powder.