Cashew Fruit Cupcakes
Cashew Fruit Cupcakes
Move over cheesecake, these Cashew Fruit Cupcakes are here to stay! These individually-sized desserts are so delicious and decadent that my kids and husband went back for seconds, and they are guilt-free. I made them with passionfruit even though it’s the middle of February, but if you can’t find any good passionfruit, you can use berries instead!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Allergens: Nuts
- Servings: 16
Ingredients
Crust
- 1 cup walnuts
- 1 cup Medjool dates
- 1/4 teaspoon salt
- 12 strips parchment paper or cupcake liners
Cashew Filling
- 3 cups cashews (soaked overnight, water discarded)
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons coconut oil
- 3/4 cup passion fruit pulp
Passion Fruit Syrup
- 1/2 cup passion fruit pulp
- 1 cup maple syrup
Instructions
-
For the crust, place all ingredients (walnuts, dates, salt) into a food processor and pulse until the mixture is well blended and forms dough.
-
Line each slot in a 12-cup muffin pan with a cupcake liner.
-
Place a tablespoon of crust mixture into each cup on top of the liner, pressing down so it’s completely flat on the bottom.
-
For the filling, in a food processor, place all ingredients (cashews, coconut milk, syrup, lemon juice, vanilla extract, coconut oil) except for passion fruit pulp and blend until the mixture is thoroughly mixed and there are little to no chunks.
-
Pour filling into a bowl and pour in passion fruit pulp, then mix passion fruit pulp into the filling.
-
Pour mixture over crust into each muffin cup, then place in freezer for 3-4 hours.
-
Once frozen, take out of the freezer, and allow to thaw for few minutes.
-
Mix passion fruit pulp and maple syrup into a bowl until well blended to make passion fruit syrup.
-
Top each cupcake with passion fruit syrup and serve.