With Easter approaching I had some ideas of light, healthy, springe-ish desserts on my mind. And I came up with this banana coconut cashew cupcakes, a dessert that I actually will eat myself. And I did so! In the first day only I ate three of these on my own:) So.....
The cupcakes are a bit more dense than usual cupcake. But I kind of like it. I did not use any sugar, flour, diary or fat/butter in this recipe. Enjoy these healthy little treats!
And Happy Easter to everyone!
Coconut Banana Cupcakes
2 bananas, mashed
160g coconut flakes
1 t.s. baking powder
sugar substitute (I did not add any sweetness, if you like things sweeter, add some)
In a blender combine bananas and egg, blend until smooth, add coconut with baking powder and blend again.
Divide the dough between 12 slightly greased cupcake forms. Bake at 175 C during 15 minutes. The cupcakes will rise just a little. Let them cool.
1 1/4 cup raw cashew nuts
some food colouring
Soak cashew nuts in room temperature water overnight. Drain water and blend nuts with vanilla, honey and food colouring until the mixture is really smooth.
Using piping bag frost the cupcakes.
Enjoy them and don't feel too guilty about it:)