Pecan coconut date cupcakes

INGREDIENTS

Base:

  • 1/2 cup crushed almonds (crush yourself or buy pre-crushed)

  • 1.2 tsp cinnamon

  • 10 dates

  • 1 tblsp honey

 

Filling:

  • 3/4 cup soaked pecans

  • 1 tsp vanilla essence

  • 4 tblsp coconut oil

  • 30ml coconut milk

  • 3 tblsp honey

 

Topping:

  • 8 dates

  • 1 tsp cinnamon

  • 1 tsp vanilla essnece

  • 2 tblsp warm water

  • 2 tblsp honey

  • 1 tblsp coconut oil

  • 3/4 apple

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METHOD

  1. Start with making the base by crushing the almonds in a food processor.

  2. Add the rest of the base ingredients and mix until it sticks together for dough consistency.

  3. 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.

  4. Place the tray in the fridge to harden

  5. Start on the filling by slightly melting the coconut oil.

  6. Mix the rest of the filling ingredients with the coconut oil and pulse in a mixer (or beat by hand).

  7. From the fridge fill each cupcake case, but leaving a little space at the top. 

  8. For the topping, blend all the ingredients together and add a small layer to the top of the cupcakes.

  9. Decorate with pecans on the top.

  10. Store in the fridge.