Raspberry and Blueberry Raw Vegan Cupcakes

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.

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.

Garnish with raspberries.

Put them in your freezer for about an hour, then move them into your fridge or eat them!