Cashew Cream Cup Cake

Instructions

• 1)

  Soak the cashew nuts for four hours.

• 2)

  Drain the water and place the soaked nuts in a strong liquefier, along with the rice syrup, lemon juice, coconut butter, and ginger juice.

• 3)

  Start blending the mixture at a low speed, then increase the speed to the maximum setting until the nuts turn into a smooth, soft paste.

• 4)

  Lightly grease a cupcake rubber/silicon mold or individual cupcake cases.

• 5)

  Scoop the batter into the molds, filling them to the top.

• 6)

  Top each cupcake with cherries or berries. Freeze for a few hours.

• 7)

  When preparing to serve, remove the cupcakes from the freezer and let them sit for a few minutes at room temperature to thaw out.

• 8)

  Gently flip the mold onto your serving plate or tray so that the cupcakes fall onto the plate. Handle it carefully as it melts like ice cream.

• 9)

  Serve with a garnish of fruits.