Cashew cream cupcakes
Recipe type: Dessert
Serves: 6
These no bake, dairy-free cupcakes have the taste and creaminess reminiscent of cheese cake but with a few surprises.
  • 1 cups of cashews (that have been soaked in water over night and drained)
  • 1 lemon, juiced
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 2 Tablespoons of maple syrup
  • 2 Tablespoons of ghee or coconut oil
  • ½ can of coconut cream *
  • ¼ cup of chocolate chips
  • ¼ cup of cashew butter
  • 1 or 2 sliced figs (or your favorite fruit for garnishing)
  • optional: 1 teaspoon of grass fed gelatin (for a boost of nutrition)
  • optional: ½ teaspoon of orange liquor
  1. Soak cashews over night and drain the liquid.
  2. To make the cashew cream, put cashews in your food processor with the lemon juice, salt and vanilla, maple syrup, coconut cream, melted ghee or coconut oil and optional gelatin and process until its smooth.
  3. Line a muffin tin with cupcake liners and put a dollop of cashew butter in each and divide the chocolate chips between them.
  4. Spoon in the cashew cream mixture until full and top each cupcake with sliced figs.
  5. Put in the fridge for a couple of hours for the cashew cream to solidify. If you are an impatient type like me you can put the in the fridge for half and hour and in the freezer for 20 minutes and enjoy quicker!
Recipe by Paleo Kitchen Lab at