Blueberry cashew cupcake

Makes 6 cup cakes
• 1 cup of raw almonds
• ½ cup of coconut flakes
• 1 tbsp coconut oil
• ½ cup of pitted dates (or dried fruit)
• 1 tbsp of water
• 1 tsp of cinnamon
• 1 ½ cup of soaked raw cashews
• 1/3 cup almond milk
• 1 tsp of vanilla powder
• 2 tbsp of coconut oil
• 1/3 rice malt syrup
1. Mix all the base ingredients together in a food processor.
2. Press the base in your cuo cake moulds and place in the freezer.
3. Mix the filling ingredients together starting with the cashews first on their own. Add more almond milk if needed.
4. Add the filling and blueberry jam, and place in the freezer or fridge to set.

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