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Lime Cupcakes

3 min read

Lime is simply so cooling! Just go for it! 🙂

I’ve tried this recipe a number of months in the past and one way or the other I all the time forgot to place it on-line. Since I at the moment want all my energy (particularly my new food images) for my new cookbook, I’m glad to have a couple of images and recipes left. In one or two months my work on the ebook needs to be accomplished, then I can put new concepts on-line right here, which I’m already lacking a little bit bit…

Looking ahead to affix the “Tasty Blogging Day” – subsequent week in Salzburg on the truthful Culinaria and I hope to seek out numerous inspiration for running a blog and my cookbook there. All the perfect, Your Petra Elisabeth  



100g almonds
100g Datteln
1 pinch of salt

For the cream:  
150g cashews     
2 tablespoons coconut oil     
2 tablespoons agave syrup     
3 tablespoons lime juice and
1 tablespoon lime peel     

Decoration: lime peel

Soak the almonds for 1 hour, then shred them in a food processor, combine them with tender dates right into a dough and press it into small cupcake trays. For the cashew cream soak the cashews for one hour, then pressure and mix them with coconut oil, lime juice, lime peel and agave syrup right into a creamy mass. If mandatory, add a little bit water. Then pour the mass on the crusts within the cupcake trays and place them within the freezer for about 2 hours. Thaw and revel in! 🙂


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