Raspberry And Blueberry Raw Vegan Cupcakes

• 1/3 cups Walnuts, Soaked For At Least 2 Hours
• 1/3 cups Dehydrated Cranberries, Soaked For At Least 2 Hours
• 10 whole Dehydrated Plums, Soaked For At Least 2 Hours
• 1/2 cups Cashews, Soaked For At Least 2 Hours
• 4 Tablespoons Fresh Blueberries
• 3 whole Fresh Raspberries, Garnish

1. Add the walnuts, plums and cranberries(previously soaked in warm water for at least 2 hours) into your food processor. Puree until you get a thick, sticky paste. Divide the paste into three equal portions and put it into your cupcake forms, pressing gently to cover the whole inside surface of each form.
2. Add the cashews (previously soaked in order to soften the texture) and blueberries into your food processor. Puree until you get a smooth, thick consistency. Divide the mixture into three and add it into the cupcakes forms.
3. Garnish with raspberries.
4. Put them in your freezer for about an hour, then move them into your fridge or eat them!

walnuts, cranberries, at, cashews, fresh blueberries, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/raspberry-and-blueberry-raw-vegan-cupcakes/ (may not work)