Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Afternoon tea

Cherry Cupcakes

Give your taste buds a treat and celebrate 'Afternoon Tea Week' with a mouth-watering Vegan Cherry Cupcake. We guarantee you will love this recipe!

  • preparation timePrep time40 minutes
  • servingsServings6 portions
Tea
Brunch
Dessert
American
recipe image Cherry Cupcakes
FOR THE CRUST:
  • ½ cup almonds
  • ½ cup dates, pitted
  • Pinch of sea salt
FOR THE FILLING:
  • 1 pack Violife Creamy Original
  • Juice of one large lemon
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut oil, liquified
  • ½ cup of canned coconut milk (use creamier part)
  • 1/4-1/3 cup maple pure syrup
  • 3 tbsp coconut shreds
  • 1 cup cherries
  • A pinch of sea salt
  1. In a food processor blend the almonds and dates. Add salt and press mixture into lined muffin tins. Place in freezer for 15 minutes.
  2. For the filling combine Violife Creamy Original with all ingredients except for cherries in a food processor and blend until smooth.
  3. Remove muffin tins from the freezer and pour half of the mixture on top of crust to the halfway mark. Place muffin tins back in the freezer for 30 minutes.
  4. Place the cherries in the remaining filling in the food processor and blend until creamy and smooth.
  5. Remove muffin tins from freezer. Pour cherry filling on top of the vanilla layer.
  6. Freeze for 3-4 hours. Serve with cherries and pistachio on top.

Related Recipes

 

Related products