Quinoa Chocolate Cupcake with Cashew Cream

A friend (thanks Bee Hong!) brought me a box of ten Lindt Chocolate last month, I quess the theme of this month cooking will be....chocolate! I don't have problem with chocolate, do you? I can eat, drink, soak, dream about it all day long and still want more!

This is cupcake version of the last choclate quinoa chocolate cake, but instead of 100% quinoa flour, I mixed this with 50% buckwheat grain (pulverized to flour with Thermomix), and the result is as good!

Whipped up some cashew 'cream' to go with some fresh fruits, it is as picture perfect as it taste good!

Recipe for dailry free Cashew Cream:
1 cup Soaked Cashew (8hours)
1/2 cup water
3 dates or stevia extract
1 tsp vanilla extract

• put all in thermomix, turn to speed 9 for 20sec, scrap down a few times. reduce water to suite the cream thickness, it will get thicken when keep in the fridge.