
Pecan coconut date cupcakes
INGREDIENTS
Base:
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1/2 cup crushed almonds (crush yourself or buy pre-crushed)
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1.2 tsp cinnamon
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10 dates
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1 tblsp honey
Filling:
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3/4 cup soaked pecans
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1 tsp vanilla essence
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4 tblsp coconut oil
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30ml coconut milk
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3 tblsp honey
Topping:
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8 dates
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1 tsp cinnamon
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1 tsp vanilla essnece
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2 tblsp warm water
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2 tblsp honey
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1 tblsp coconut oil
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3/4 apple
METHOD
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Start with making the base by crushing the almonds in a food processor.
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Add the rest of the base ingredients and mix until it sticks together for dough consistency.
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Dampen hands slightly and rolls small balls into flat rounds (you can use a round cookie cutter for a better shape) and place in the bottoms of a cupcake baking tray.
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Place the tray in the fridge to harden
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Start on the filling by slightly melting the coconut oil.
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Mix the rest of the filling ingredients with the coconut oil and pulse in a mixer (or beat by hand).
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From the fridge fill each cupcake case, but leaving a little space at the top.
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For the topping, blend all the ingredients together and add a small layer to the top of the cupcakes.
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Decorate with pecans on the top.
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Store in the fridge.