Cupcakes

• 1 cup almond pulp (from almond milk)

• 2 flax eggs (2 tbsp flax meal, 4 tbsp warm milk/water)

• 1½ tsp vanilla extract

• 1 ripe banana

• 8 dates (pits removed, softened*)

• ⅓ cup almond butter

• ½ cup plant-based milk

• 1½ tsp apple cider vinegar

• 1 cup oat flour

• ½ cup almond flour

• ½ tsp baking soda

• ½ tsp baking powder

Frosting

• 2 cups cashews (soaked)*

• 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)

• ½ cup coconut oil (melted)

• ¼ cup maple syrup

• 3 tbsp plant-based milk

• 2 tbsp coconut butter (melted)

• 2 tbsp matcha powder