This recipe makes around 35 mini cupcakes with some frosting left over so you may want to halve the ingredients if you don’t want that many. These will last in the fridge for up to 5 days.
2 ½ cups shredded coconut
1 cup fresh medjool dates
2 cups cashews
2 tsp vanilla powder
3 tbsp coconut oil
1 ½ cup frozen raspberries
¾ cup cashews
3 tbsp honey
Juice of half lemon
½ cup coconut oil, melted
Blend all ingredients in a food processor until well combined and the mixture sticks together well.
Take about a tablespoon of the mixture and roll into a ball, then flatten the top and bottom so it sort of resembles a little cup cake and put it in a mini cup cake patty. Continue this until all the mixture is used up. Place them in the fridge to set.
For the icing, blend all ingredients in a food processor until it forms a smooth mixture with no lumps. Take a flat baking dish lined with baking paper and pour the mixture into it. Put the mixture into the fridge for at least 3 hours for the icing to set.
Once the icing is set, spoon the icing onto the cupcakes, then serve.