Raw PB & J Banana Cupcakes

Random fact about me.  When I was 5, I wanted to change my name to Amy Sparkle because I loved sparkly things so much.  I find that just funny now, but I still love sparkly things so now whenever I am happy I say I am feeling sparkly.  Sparkly is the word for me being really happy, and it is exactly how I feel when eating a really good raw dessert, like these Raw PB&J Cupcakes. 

I may be 28 years old, but I still love the combination of PB&J. Especially in desserts...because if you think about it a PB&J sandwich is kind of like dessert as it is, rich and sweet.  Watching my coworker making a PB&J sandwich for a little girl that came into the deli where I work last week made me start to crave that flavor combination.  So, I transformed that craving into these Raw PB&J Banana Cupcakes.  

1 1/4 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour  
1 cup ground raw flaxseed 
2 1/2 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt

 Frosting: 
1 1/2 cups young coconut meat*
3/4 cup raw jungle peanuts
1/4 cup plus 1 Tbsp coconut water
1/3 cup raw coconut nectar or raw agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

fresh organic berries and jungle peanuts for garnish (optional)

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 8 standard sized foil muffin tins (mounded high because it will not rise) and place on a dehydrator sheet.  Dry for about 12-14 hours (until dry on the outside but still moist). Cut a divet into the top of each cupcake (you can eat the scraps).

Once the frosting is ready, place the frosting in a pastry bag, and pipe decoratively over the tops of the cupcakes (or you can spread it on if you like).  Decorate cupcakes with fresh berries and jungle peanuts.  Store the cupcakes in the fridge. 

*If you do not have access to young coconut meat, for the batter, you can sub 2 cups finely shredded, dried coconut and 1 cup filtered water buzzed up in a high speed blender until creamy for it. Then for the frosting, 1 1/2 cups raw cashews soaked for 4 hours and drained well before using.