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