Banana Coconut Cupcakes!
Banana Coconut Cupcakes
- 1/2 cup almond pulp
- 1/2 cup pecans, chopped
- 1/4 cup oat flour**
- 3/4 cup shredded coconut
- 2 tablespoons maple or coconut sugar, or to taste
- 1/2 cup mashed ripe banana
- 1/4 teaspoon vanilla
- 2 tablespoons melted coconut oil
- In a food processor grind the almond pulp, pecans, oat flour,
- shredded coconut, and maple sugar. Add the banana, vanilla, and salt.
- Blend again to incorporate. Add the coconut oil last and pulse in.
- Press this cupcake dough into mini muffin cups (pressing lightly will give
- a more fluffy texture). Set aside. *leftover from making almond milk
- **Grind enough raw oat groats or regular oats to make 1/4 cup
White Chocolate Banana Frosting
- 1 1/2 cups mashed banana
- 1/2 cashews
- 3 tablespoons maple or coconut sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoons vanilla
- 3 tablespoons melted cacao butter
In a high speed blender, combine the banana, cashews, coconut sugar
lemon, and vanilla until smooth and creamy.
Add the cacao butter and
blend again.
Chill the mixture in the fridge in a large bowl/container for at
least 8 hours until it firms up.
Pipe or spread over the cupcakes.
Recipe By Heather Pace
More recipes @ Sweetly Raw
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