Nutrition per serving: 330 kcal/42g carbs/21g sugar/
19g fat/6g protein/56mg sodium
Serves: 8 // Prep time: 30 min // Cook time: 30 min
1 ripe banana
100g coconut sugar
100g buckwheat flour
100g vegan butter
2 tbsp cacao powder
1 tsp baking powder
1/3 tsp bicarb
Pinch of salt
150g cashew bites
100g frozen mixed berried- thawed
60g soaked jujube fruit (soak in boiled water for 20 minutes)
2 tbsp agave syrup
Jujube Sprinkles to garnish
Preheat your oven to 180c and line a cupcake tray with cupcake cases.
In a food processor, combine the banana, coconut sugar and vegan butter and cream these together.
Next, add in all of your dry ingredients and blend until everything is well combined and forms a
smooth cake batter. Divide this amongst your cupcake cases (the mixture should make around 6-7 cakes) and pop these into the oven for around 30 minutes to bake. You’ll know the cakes are done when a skewer can be pierced into the cake and comes out clean.
Transfer the cakes onto a wire wrack and allow them to cool completely. Meanwhile, to prepare your frosting, add the nuts, berries, drained jujube fruits and agave to a food processor and blitz this until you’re left with a smooth, creamy frosting. This might take a while to achieve a really smooth icing.
When your cakes have thoroughly cooled, top each of them with some of your frosting and garnish
with some dried jujube sprinkles.
By Abakus Foods: www.abakusfoods.com