BLUEBERRY CUPCAKES

SERVES 12 CUCPAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1⁄2 tsp cinnamon

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 lemon

1 cup (125 g) (4.4oz) blueberries

FOR THE DECORATION

1 1⁄2 cups (360 g) (13oz) creamy cheese

12 blueberries

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Peel the lemon and grate it. Combine the soy milk, lemon peel, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Stir in the blueberries carefully to avoid breakage.

Fill each cupcake liner halfway with batter. Sugar should be sprinkled on top.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Top each cupcake with one blueberry and a dollop of creamy cheese.

CHOCOLATE BLUEBERRY ICE CREAM CUPS

SERVES 6 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 tbsp extra virgin coconut oil

1 tbsp maple syrup or another sweetener

1⁄4 tsp vanilla extract

1⁄2 cup fresh blueberries

FOR THE CHOCOLATE TOPPING

2 tbsp raw cacao butter

2 tbsp extra virgin coconut oil

2 tbsp coconut palm syrup or another sweetener

3 to 4 tbsp raw cacao powder

1⁄2 tsp vanilla extract

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the coconut oil, maple syrup, and vanilla extract until smooth. If desired, add more maple syrup or vanilla extract. Fill silicone muffin cups halfway with batter, then top with blueberries, leaving some room for the chocolate topping. While you make the chocolate topping, place the cups in the freezer.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.

Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, serve, and enjoy!

BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE

SERVES 2 PORTIONS

1⁄2 cup (120 ml) full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2⁄3 cup (160 ml) wild bilberries, or 2⁄3 cup (160 ml) blueberries plus

1 tbsp bilberry powder

1⁄2 tsp vanilla extract

Splash of coconut syrup or another sweetener, if needed White Chocolate–Cardamom Sauce

FOR THE WHITE CHOCOLATE-CARDAMOM SAUCE

1⁄2 cup (120 ml) grated raw cacao butter

1⁄4 cup (60 ml) coconut butter or cashew butter, or 1⁄2 cup (120 ml) soaked cashew nuts

1⁄4 cup (60 ml) full-fat coconut milk

1 to 3 tbsp coconut syrup or another sweetener

1⁄2 tsp vanilla extract

1⁄2 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

Open the can of coconut milk and scoop 12 cup of the thick white cream into a blender. Blend in the bananas, bilberries, and vanilla until smooth. If desired, taste and add sweetener. Serve immediately as soft serve, or place in a freezer-safe bowl with a lid and freeze for 1 hour. Scoop into bowls, top with the White Chocolate– Cardamom Sauce, and serve!

White Chocolate-Cardamom Sauce:
In a small saucepan over medium-low heat, melt the cacao butter. Add the remaining ingredients to a blender and blend until smooth. If desired, add more sweetener or spices.

The truth about bilberries! Blueberries are related to bilberries. They are indigenous to northern Europe, where they grow in forests, primarily in the Nordic countries. They contain more nutrients than blueberries and have a stronger flavour. Frozen bilberries can be found in ethnic European food stores, or blueberries can be substituted.