Get your cupcake cases at the ready to dollop this delicious cherry truffle cupcake mixture into with this recipe by Violife.
Cherry truffle cupcakes
With cherries in abundance this season, make the most of them with this delicious vegan recipe for cherry truffle cupcakes.
Brought to you by Violife
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For the filling
- 1 Violife Creamy Original
- 1 juice of 1 large lemon
- 1 tsp pure vanilla extract
- 70 g coconut oil, liquefied
- 125 ml coconut milk
- 4 tbsp maple syrup
- 3 tbsp coconut shreds
- 225 g cherries
- 1 a pinch of sea salt
For the coconut milk whipped cream
- 1 full-fat coconut milk
- 2-3 tsp maple syrup
- 1 tsp vanilla essence
- 1 a pinch of salt
In a food processor, blend the almonds and dates. Add the salt.
Press the mixture into muffin tins lined with cases before placing in the freezer for 15 minutes.
For the filling, combine Violife Creamy Original with all the filling ingredients except the cherries. Blend until smooth.
Remove the muffin tins from the freezer and pour half of the mixture on top of the crust to the halfway mark.
Place the muffin tins back in the freezer for 30 minutes.
Place the cherries and the remaining filling into the food processor, then blend until creamy and smooth.
Remove the muffin tins from the freezer and pour the cherry filling on top of the vanilla layer.
Freeze for 3-4 hours and serve with extra cherries.
Last updated one year ago