Raw No-Bake Coconut Cupcakes
Double this recipe to make 1 dozen cupcakes. Coconut cream is the thickest, richest, fattiest part of coconut milk. Look for cans of coconut cream at the store; Trader Joes has one for under $2––and you can also buy the coconut water there. If you cannot find coconut cream, buy a can of coconut milk (full fat), and set in the refrigerator overnight before using. The coconut cream will settle at the top of the can. Discard the remaining liquid, or use in other recipes. If your dates are dry, soak them in coconut water for 30 minutes before blending.
Ingredients
- Cupcake base
- ½ cup raw almonds
- 3 slices of dried mango finely chopped
- pinch of sea salt
- 1 cup unsweetened shredded coconut plus more for topping
- 8 medjool dates pitted
- 2 tbsp plaincoconut water
- Icing
- 1 cup coconut cream see note in description
- 2 tsp agave syrup or maple syrup
- handful of blueberries and strawberries
Instructions
- Place raw almonds, mango, and salt in to the food processor, and blend until the almonds are a fine meal.
- Add the shredded coconut, dates, and coconut water.
- Blend to combine; be careful not to over process. The batter should be soft, moist, and slightly sticky with plenty of the coconut texture retained.
- Scoop the batter into a cupcake tin lined with paper cups, and press firmly to make the cupcake base. Use about 1/3 cup batter per cup.
- To make the icing place the coconut cream and agave in a mixing bowl, and whisk until creamy. You can also use a hand mixer to create a lighter fluffier coconut icing, if you have one.
- Ice the cupcakes with about 3 tbsp of the icing for each.
- Top with fresh berries, then place in the fridge to allow the icing to set for at least 1 hour.
- Enjoy!
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