Raw Mango & Turmeric Cupcakes

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Cupcakes but make them healthy!



80g Almonds
6 Dates pitted
1 tablespoons Coconut oil
1/2 teaspoon Cinnamon


200g Coconut butter
2 tablespoons Coconut oil
2 tablespoons Maple syrup optional
1 Mango peeled, pit removed and chopped
2 teaspoons Turmeric
1 teaspoon Ginger
1 tablespoon Lime juice
1/4 teaspoon Cinnamon
Lime zest


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.

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