FSF Recipes – Licorice Cupcakes
Licorice Cupcakes (makes 6 pieces)
- 3 dl of dark pitted prunes
- 1 dl of almonds
- 0.5 dl of cold-pressed coconut oil
- 2 sachets of FSF Instant Lion’s Mane
- 1/4 tsp of high-quality salt
Blend all the ingredients in a blender or food processor into a smooth paste and divide the dough to six even portions. Press the dough into small cupcake molds and leave a small hole in the center for the icing. Dipping your hands in water helps you to handle the dough. If you use “hard” cupcake molds, put some cling wrap inside the mold so it is easier to remove the cupcakes later.
- 3 dl of Irish moss gel
- 1 dl of soaked cashew nuts
- 1 dl of grated cocoa butter
- 0.5 cup of honey or agave syrup
- 1 tbs of lemon zest
- 1/4 tsp of turmeric
Use a double boiler to melt the cacao butter in below 42 Celsius. Blend all the other ingredients into a smooth paste and add the melted butter. Stir until the icing is formed. Place the icing in a freezer for about 30 minutes to solidify it. You can mix it few times so it is perfect for extrusion. Now fill the cupcake molds with your icing. Sprinkle some bee pollen for decoration if you wish.
Recipes and photos by: Maria Lönnqvist