Banana Cupcakes with Peach Cashew Frosting

Banana Cupcakes with Peach Cashew Frosting



Making raw, healthy, no-bake cupcakes is my latest joyous discovery. I always
hated waiting for things to bake in the oven. Now I donʼt have to with
these “instant” cupcakes!
Banana Cupcake Dough


• 2 cups almonds
• 1 cup dates
• 1 small banana
• 1 tsp. cinnamon (more to taste)
• Dash of vanilla


Add the almonds and dates to your high speed blender or
food processor and blend until dough-like. Then add the rest of the
ingredients, but only add as much banana as needed not to make the mixture
too wet. Youʼll get a nice doughy consistency that tastes great!
Place the dough in individual silicon cupcake holders, until ready to frost. There is no need to dehydrate
these, or otherwise cook them. Theyʼre ready as is! Of course if you prefer a warm cupcake
you can put them in the dehydrator for an hour or so, but itʼs really not necessary.
Peach Cashew Frosting
•1 cup soaked cashews
•1 whole peach, cubed
•Drizzle raw honey or stevia for desired sweetness
Place the peach in your high speed blender or food processor first, and blend until smooth.
Add water if necessary to get it blending. Then add the remaining ingredients and blend until
smooth.
Frost your cupcakes with the icing, then sprinkle with some unsweetened coconut flakes and decorate with your favorite
fruit and nuts.

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