Bananarama Cupcakes

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Contributed by: Honest to Goodness Community

Serves: 24

Rich in nutrients and utterly delicious, these dainty raw cupcakes go really well with your morning coffee as a super-charged sweet snack.


From the book 'The Naked Vegan' by Mal Valcorza.

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Rich in nutrients and utterly delicious, these dainty raw cupcakes go really well with your morning coffee as a super-charged sweet snack.


From the book 'The Naked Vegan' by Mal Valcorza.

More Information >>

PRODUCT INFORMATION

Ingredients

1 cup organic cashews
1 cup organic walnuts
2 cups organic almonds
½ cup organic coconut syrup
2 tsp vanilla powder
½ cup dried bananas coins, chopped
½ banana, mashed
1 tbsp lemon juice

Macadamia & banana frosting
1 cup Australian macadamia nuts
3 tbsp organic virgin coconut oil
4 tbsp organic coconut syrup
1 banana, mashed
1 tsp organic ground cinnamon

Topping
fresh banana slices

method

  1. 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.
  2. Add the ground nuts to a food processor. Add the coconut syrup, vanilla, 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.
  3. Press the mixture into 24 mini cupcake tins lined with cases, or into 24 mini silicone cupcake moulds, then turn the cupcakes out onto a clean, flat surface.
  4. 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.
  5. The cupcakes will keep in an airtight container in the fridge for 5 days, or can be frosted and frozen for several months
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
High Fibre
High Fibre
Raw
Raw
Vegetarian
Vegetarian
Wheat Free
Wheat Free

Recipe Questions

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