- oat flour: 70 g
- coconut flour: 20 g
- peanut butter: 15 g
- rice syrup: 35 g
- water/coconut drink:
- vegan cream cheese/coconut yoghurt: 40 g
- peanut butter: 10 g
- cocoa powder: 5 g
Blend the oat flour, coconut flour, peanut butter and rice syrup together. Gradually add some water until a smooth batter comes forth.
Pour the batter into 2 muffin cups and make a dent in each one's middle - store them in your fridge.
In the meantime blend the cream cheese, peanut butter and cocoa powder together into a creamy substance. Take the cups out of the fridge and fill them with the cream.
If you'd like you can melt some chocolate and dip the cupcakes in it.