So sweet!
Raspberry Cream:
Raspberries (dehydrated)
Cashews (soaked)
Agave Nectar
Coconut Butter
Blend until creamy and let chill in the fridge, When it chills, it will thicken. It will be easier to use this way.
Cupcake:
Almonds (finely ground)
Shredded Coconut
Agave Nectar
Sea Salt (just a pinch)
Blend on pulse. Once everything is well mixed, form your batter into cups and fill with your lovely raspberry cream. Enjoy!
http://www.youtube.com/watch?v=IqYgNiZdfh4
-Little Jo Berry
No comments:
Post a Comment