raw coconut muffins


  • Cupcake Base:
  • ½ tza of raw almonds
  • 3 slices of dried mango, finely chopped
  • Pinch of sea salt
  • 1 cup uncooked coconut without sugar and more for icing
  • 8 dates
  • 2 tablespoons coconut water
  • cream:
  • 1 cup coconut cream
  • 2 tablespoons agave syrup or maple syrup
  • Handful of blueberries and strawberries


Place the raw almonds, mango, and salt in the food processor and blend well.

Add the grated coconut, dates, and coconut water .

Mix to match; be careful, the dough should be soft, moist, and slightly sticky with plenty of coconut texture.

Put the dough into cupcake liners lined with paper cups, and press firmly to make the base of the cupcake Use about ⅓ cup of dough per cup.

For the cream: Mix the coconut cream and agave in a bowl, and beat until creamy. You can also use a hand mixer to create a smoother formation, if you have one.

Put about 3 tablespoons of the icing for each.

Top with the fresh berries, then place in the fridge for at least 1 hour.

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