Country Apple Cupcakes with Maple Coconut Butter Frosting

I have been going a little cupcake crazy lately. It must be the cold winter! Luckily this recipe is a healthy way to enjoy a decadent treat. You can keep this recipe 100% raw vegan by using coconut nectar or agave instead of maple syrup and using cinnamon instead of bee pollen. Either way, these are a fast plant-based comfort food that will remind you of country home style cooking… minus the cooking.

Cupcake

2 cups dried apple slices (buy pre-dried or dehydrate your own)

6 dates, pitted

½ cup dried coconut flakes

¼ cup sprouted pumpkin seeds (buy pre-sprouted or sprout your own)

Dash of cinnamon

Dash of Celtic sea salt

Frosting

½ cup of coconut butter

2 dates, pitted

¼ cup maca powder

2 tablespoons maple syrup (or liquid sweetener of your choice)

3 tablespoons almond or hemp milk

Additional

Bee pollen for sprinkling (or cinnamon to keep the recipe vegan)

Put all cupcake ingredients in a food processor and blend until even and doughy. This will take a few runs for the coconut to break down, and you will need to stop the food processor and stir the sides periodically. Once you get the mixture into a state where you can easily roll it into balls, shape the mixture into tiny cupcake shapes and place in cupcake wrappers (if desired). In a smaller food processor, combine all frosting ingredients and blend until smooth. Again, you will have to stop and stir the sides of the bowl periodically. If the frosting mixture is too thick add a bit more almond milk, but DO NOT overdo it. You want a butter cream consistency. Fill a frosting bag with the mixture and top cupcakes. If you do not have a frosting bag, cut the tip off of a sandwich bag and use that. Top with bee pollen or cinnamon. Place in the fridge for about 15 minutes for the frosting to harden a bit. Serve and enjoy!