Gluten-free vegan no-bake mini strawberry cupcakes
Gluten-free vegan no-bake mini strawberry cupcakes are a dream come true summer treat: ready in 20 minutes and perfectly flavored with fresh strawberries. This recipe makes about 6-8 cupcakes depending on the size of the cupcake form.
Ingredients
- 3/4 cups + 2 tbsp gluten-free rolled oats
- 1/3 cups cashews
- 1/4 tsp vanilla bean powder
- 1/4 tsp salt
- 4 tbsp maple syrup
- 3 tbsp nut butter I used almond butter, but any nut butter you like will work
- For decoration: handful of fresh strawberries and about 1 cup of whipped plant-based cream
Instructions
- Blend oats and cashews into a coarse crumb.
- Blend all ingredients until you have a soft sticky dough.
- Press the dough into a cupcake form. Chop a few strawberries.
- Make a hole in the middle and put chopped strawberries in the hole.
- Puree the rest of the strawberries and mix with whipped cream.
- Pipe strawberry cream on top of the cupcakes. ENJOY!