Raw Mango & Turmeric Cupcakes

Instructions

Tip the almonds and sunflower seeds into a food processor and pulse until broken down and coarse. Add the dates, coconut oil, cinnamon and salt and blend until the mixture comes together.

Divide the mixture into 8 cupcake cases using a spoon to flatten the surface.

In a saucepan, gently melt the coconut butter, coconut oil and syrup, mix and set aside to cool down.

Add the mango to a blender, pulse, add the turmeric, ginger, lime juice and cinnamon then pulse until smooth. Pour into a bowl, stir in the melted coconut butter mixture and spoon on top of the cupcake base.

Top with cacao nibs and lime zest, place in the freezer until set then store in the fridge in an airtight container.