Ingredients
Cake mix• 1 cup raw nuts (ex. walnuts, almonds, pecans, etc.)
• 1/2 cup medjool dates
• 2 Tbs Flannerys Own Certified Organic Agave or Honey (to your taste)
• 1 tsp pure vanilla extract
• Pinch sea salt
• 1/2 tsp cinnamon
• 4 Tbs Flannerys Own Certified Organic Cacao Powder
• 1/4 cup hemp seeds (optional)
Frosting• 1 cup Flannerys Own Raw Cashews
• 2 Tbs Flannerys Own Certified Organic Agave Syrup
• 2 Tbs Flannerys Own Certified Organic Honey
1 tsp pure vanilla extract
• Pinch sea salt
• 2 Tb melted Flannerys Own Certified Organic Coconut Oil
• Water, only if needed
Preparation
To make frosting• Blend raw cashews into cashew butter in a high-speed blender (or Vita-Mix).
• Make sure to scraping the cashews down so they get blended.
• Then add the agave syrup, honey, vanilla extract, coconut oil, and salt and mix in a food processor until smooth.
• Set aside in fridge while preparing the cupcake mixture.
• Alternatively put frosting in a piping bag and let set in fridge.
To make cakes• Pulse nuts in a food processor until very fine, add dates until they're broken down.
• Then add agave or honey, vanilla extract, sea salt, cinnamon, cacao powder and hemp seeds and pulse until it sticks together, but doesn't stick to your hand (rough dough).
• Roll the mixture into small balls and place each one into cupcake baking cups.
• Or spread the mixture and use some shaped cookie cutters to make some fun shapes for the kids.
• Ice with the frosting or use a piping bag to pipe frosting onto the top of the mini cakes and store in fridge for an hour or so to firm.
• Enjoy!