Coconut Cupcake Bites

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 or Honey 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

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 or Honey
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