These little cake bites are the perfect-sized indulgence, and also make an exquisite treat for a party platter.
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2 Tbsp. Navitas Naturals Cashews, soaked |
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1 Tbsp. Navitas Naturals Coconut Oil |
| 1 cup young coconut meat (about 1 or 2 young coconuts), with coconut water reserved | |
| 5-6 medjool dates, large | |
| 2 Tbsp agave nectar | |
| ¼ tsp vanilla extract |
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1/4 cup Navitas Naturals Lucuma Powder |
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1/4 cup + 2 Tbsp Navitas Naturals Coconut Oil, melted |
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1 Tbsp. Navitas Naturals Palm Sugar |
| 2/3 cup coconut flour | |
| ½ cup + 1 Tbsp coconut water, plus extra if needed | |
| ¼ cup mashed soft medjool dates (about 6 or 7 large)* | |
| 1 ½ tsp vanilla extract | |
| dash sea salt |
| ¼ cup coconut flakes |
Make the frosting: Soak the cashews in water for 4 hours or overnight until extremely soft and drain. Blend all frosting ingredients in a strong blender or food processor until a thick whipped frosting has formed. Transfer to a bowl and refrigerate while making the cake.
Make the cake: Mash the dates into a paste by hand or in a food processor. Add in remaining cake ingredients and knead together to form a dough. Dough should stick together when pinched and be of a dense cake-like consistency – if it is too dry, add a touch of water, a teaspoon at a time. If it is too wet, add a spoonful or two of coconut flour to adjust to the right consistency.
To assemble: Divide the cupcake “dough” into 2 halves. Roll or press out one half onto a cutting board into a ¾ to 1 inch layer. Use a small 1 ½ inch cookie cutter, or a small jar cap to press into the dough and form circular bite-sized cakes. Frost each cupcake liberally with frosting with a knife or use a piping bag. Sprinkle with coconut flakes. Keep chilled until ready to serve
Makes about 3 to 3½ dozen bite-sized cakes
*NOTE: Dates should be very soft and moist. If your dates are dry, soak them in water for 10-20 minutes to soften.
Submitted by: Julie Morris – www.JulieMorris.net
