Raw raspberry cupcakes with peanut butter center

Who wouldn't like to enjoy a nutricious and healthy cupcake for breakfast of dessert? Especially during the weekend, right? These no-bake raspberry cupcakes are perfect if you want to preapre a delicious treat in the evening and just pop in the freezer to have it ready next morning. And they are stuffed with some extra peanut butter, because everyone loves peanut butter!

Ingredients: (makes 9 small cupcakes)

Bottom layer

  • 3/4 cup almonds
  • 4 medjool dates
  • 1 tsp cacao powder
  • 1 tbsp coconut oil
  • pinch of sea salt

Raspberry layer

  • 1 cup cashews (soaked for 8 hours or overnight)
  • 200 ml full fat coconut milk
  • 1/2 cup frozen raspberries
  • juice of half lemon
  • 3 tbsp maple syrup

+ 9 tsp of peanut butter


  1.  Put the almonds in a food processor and blend until broken in very small pieces. Add the rest of the bottom layer ingredients and blend until reaching the consistency of wet sand. Divide in 9 even parts and press in the silicone cupcake molds leaving the edges slightly higher. Place in the freezer while preparing the second layer.
  2.  Place all the reasberry layer ingredients in a food processor and blend until very creamy and completely smooth. 
  3. Take the molds out of the freezer. Put a teaspoon of peanut butter in the middle of each cupcake crust and pour the raspberry layer on it.
  4. Freeze for 4-6 hours or overnight. Take out of the freezer about 15 minutes before serving.