-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 260g | almond butter (@pipandnut) |
| 160ml | agave syrup (@bionaorganic) |
| 180ml | plant milk (@rudehealth) |
| 150g | almond flour (@sainsburys) |
| 30g | buckwheat flour(@dovesfarm) |
| 30g | cacao powder (4 cups) (@wholefoodsuk) |
| 1/2 | tsp salt |
CASHEW BUTTER FONDANT
| 100g | cashew butter |
| 30g | coconut oil |
| 30g | agave syrup |
PB FROSTING
| 100g | peanut butter |
| 30g | agave syrup |
FROSTING⠀
| 130g | almond butter |
| 50g | agave syrup |
| 15g | cacao powder |
| 2 | packets of @prispuddings PEANUT PIE |
This one is for you NUTTERS!
METHOD
- Preheat the oven to 180C
- For the cashew butter fondant, melt the coconut oil and combine the fondant ingredients in a bowl. Freeze whilst you make the cupcakes. 3. Combine the almond butter, plant milk and agave syrup for the cake batter
- Stir in the almond flour, buckwheat flour, cacao powder and salt until smooth
- Spoon evenly into 8 cupcake cases until half full
- Roll the cashew butter into 8 even balls and fill in the middle of each cupcake. Top with remaining batter and bake for 20 minutes
- Once the cupcakes are baked, leave to cool for 15 to 20 minutes
- For the peanut butter frosting, combine the peanut butter and agave and spread on each cupcake
- For the choco frosting, combine the almond butter, agave and cacao powder, and use a piping bag to swirl on top of the peanut butter layer
- Top your cupcake with @prispuddings PEANUT PIE and serve at room temperature or heated in the microwave and drizzled in @oatly cream