Ingredients for 10 cupcakes:
16 chocolate oat or spelt Cookies
(I like to add 1/2 cup of coffee and grind it in a blender)
(For a gluten-free version – simply give up cookies or use gluten-free cookies).
8.8 oz (250 gr’) goat cheese
(Of course, you can use cream cheese instead, but I always prefer goats’ cheese, which is much healthier, contains a very small amount of lactose, so people like me can enjoy it without any problem).
2 tbsp. organic cane sugar / Panela sugar
2 tbsp. pure agave syrup
1/3 cup sugar free natural peanut butter
1 vanilla stick
1 organic egg
1 protein from 1 organic egg
1/2 cup chopped organic dark chocolate
1/4 cup peanut butter chips
For the cream:
8.5 oz (250 ml) sweet cream
6.7 oz (200 ml) almond / coconut milk
Natural yellow food coloring
Very simple! If you want to make a bottom, simply crush the cookies with the coffee and mash in the cupcake molds.
For a gluten-free version simply give up the cookies or uses gluten-free cookies.
* Unify all the ingredients in a blender, and pour into the molds.
Bake at 350F (180C) for 15-20 minutes until the cupcakes turn golden.
Fully fry before decoration.