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Coconut Cupcake Bites

Exquisite Party Fare

These little cake bites are the perfect-sized indulgence‚ and also make an exquisite treat for a party platter.

 

INGREDIENTS

½ Cup Coconut Water? plus extra if needed (+ 1 Tbsp)
¼ Cup Navitas Organics Lucuma Powder
¼ tsp Vanilla Extract
¼ Coconut Oil? melted (+ 3 Tbsp)
¼ Cup Coconut Flakes
⅔ Cup Coconut Flour
1¾ tsp (divided) Vanilla Extract
12 to 13 large Medjool Dates (divided)
2 Cup Navitas Organics Cashew Whole Nuts
1 Tbsp Navitas Organics Coconut Palm Sugar
1 ~ 1 or 2 young Coconuts Young Coconut Meat? with Coconut Water reserved
2 Tbsp Agave Nectar
dash Sea Salt

DIRECTIONS

Make the frosting: Soak the cashews in water for 4 hours or overnight until extremely soft and drain. Blend 1 Tbsp. coconut oil? coconut meat? 5-6 dates? agave nectar and 1/4 tsp. vanilla extract 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 6-7 dates into a paste by hand or in a food processor. Add in lucuma powder? 1/4 cup + 2 Tbsp. coconut oil (melted)? palm sugar? coconut flour? coconut water? 1 1/2 tsp. vanilla extract and dash of sea salt 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.

Makes: 10 to 15

Submitted by: Julie Morris