Ingredients

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

Directions