Nensi Beram

These white chocolate cupcakes have a nutty base made of toasted almonds and cashews, topped with a delicious white chocolate layer. Vegan and gluten-free.

Before serving, drizzle with white chocolate and top with fresh or frozen blueberries.

Before serving, drizzle with white chocolate and top with fresh or frozen blueberries.

Melt the coconut oil and chocolate over low heat in a medium pot. Set aside and let it cool down.

Melt the coconut oil and chocolate over low heat in a medium pot. Set aside and let it cool down.

Place the cupcakes in the freezer to set for at least a couple of hours or leave it in the fridge overnight.

Place the cupcakes in the freezer to set for at least a couple of hours or leave it in the fridge overnight.

Keep alternating one teaspoon of each filling randomly over your cupcake crusts until you are done or layer as desired.

Keep alternating one teaspoon of each filling randomly over your cupcake crusts until you are done or layer as desired.

Take half of the mixture and place it in a bowl. Set aside. Add 1/2-1 teaspoon butterfly pea flower powder to the other half and blend shortly.

Take half of the mixture and place it in a bowl. Set aside. Add 1/2-1 teaspoon butterfly pea flower powder to the other half and blend shortly.

Drain cashews and place them in a blender. Add melted chocolate, lemon juice, agave, and almond milk. Blend on high speed until smooth and creamy.

Drain cashews and place them in a blender. Add melted chocolate, lemon juice, agave, and almond milk. Blend on high speed until smooth and creamy.

Spread the mixture into small cylinder silicone molds (60 mm) and press down firmly to form the base.

Spread the mixture into small cylinder silicone molds (60 mm) and press down firmly to form the base.

Place almonds and cashews in a food processor and process until they are finely ground. Add coconut oil and agave. Process until the mixture sticks together. Adjust sweetness.

Place almonds and cashews in a food processor and process until they are finely ground. Add coconut oil and agave. Process until the mixture sticks together. Adjust sweetness.

Notes