Rich in nutrients and utterly delicious, these dainty cupcakes are a super-charged sweet snack.
The below recipe makes 24 cupcakes (half of double the ingredients accordingly to make your desired amount)
Ingredients
155 g (5½ oz/1 cup) activated cashew nuts
100 g (3½ oz/1 cup) activated walnuts
310 g (11 oz/2 cups) activated almonds
125 ml (4 fl oz/½ cup) coconut nectar
2 teaspoons vanilla powder
45 g (1½ oz/½ cup) dried bananas, chopped
½ banana, mashed
1 tablespoon lemon juice
Macadamia & banana frosting
160 g (5½ oz/1 cup) activated macadamia nuts
3 tablespoons cold-pressed extra virgin coconut oil
4 tablespoons coconut nectar
1 banana, mashed
1 teaspoon ground cinnamon
Topping
Fresh banana slices
Method
Using a high-speed blender, and working in separate batches, grind the cashews, walnuts and almonds into a flour, tipping each batch into a mixing bowl.
Add the ground nuts to a food processor. Add the coconut nectar, vanilla powder, dried banana, mashed banana and lemon juice, then pulse to the consistency of a moist cake. The mixture should bind to itself when pressed together between your fingers.
Press the mixture into 24 mini cupcake tins lined with plastic wrap, or into 24 mini silicone cupcake moulds, then turn the cupcakes out onto a clean, flat surface.
Blend all the frosting ingredients in a high-speed blender until smooth. Pop into a piping (icing) bag and pipe onto the cupcakes. Top each cupcake with a piece of banana just before serving.
The cupcakes will keep in an airtight container in the fridge for 5 days, or can be frosted and frozen for several months.
Recipe and Image from The Naked Vegan, by Maz Valcorza (Murdoch Books)
