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Creamy Avocado and Lime Cupcakes

Blog Recipe

Makes: 18

Serves: 18

Creamy Avocado and Lime Cupcakes

Equipment

Ingredients - Crust

  • 2 cup mixed raw nuts (pistachios, macadamias and hazelnuts)
  • 1/2 cup almond meal
  • 2 Tbsp coconut oil
  • pinch sea salt
  • pinch cinnamon

Ingredients - Filling

  • 2 cup cashews (soaked for 4 hours then drained)
  • 1 avocado (peeled and seed removed)
  • 1 kiwi fruit (peeled)
  • 1/4 cup coconut oil
  • 1 Tbsp rice malt syrup (or sweetener of choice)
  • 1 tsp organic vanilla paste
  • 1 lime

Method - Crust

  1. Put all the crust ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Pulse 5 times on High speed to roughly chop. Each pulse should last about 2 seconds. Make sure you have one hand on the container to secure it.
  3. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  4. Use the tamper to effectively press the ingredients into the blades whilst processing until it forms a nice dough.
  5. Press your dough into the bottom of cupcake moulds lined with cupcake liners and set in the freezer for about 2 hours.

Method - Filling

  1. Put all the filling ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use the tamper to effectively press the ingredients into the blades whilst processing until nice and creamy.
  4. Pour or spoon this mixture over the crust, garnish with kiwi fruit slices and set in the freezer for about 5 hours.
  5. Thaw for about 30 minutes before serving.

Notes

  • Make sure to always check that the nuts that you are buying are gluten free.

Blog Recipe

This is a recipe from Claire's Blog Post, Creamy Avocado + Lime Cupcakes.
View more Blog Posts here

 

 

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