Raw Pitaya Cupcake

Pink makes everything adorable and fun, so if you're itching for a cute little dessert, this recipe has you covered. Sweetened with soft Medjool dates, a fruit packed with potassium, carbohydrates and fiber, these dragonfruit cupcakes are as pretty as they are healthy and nutritious.

Process the base ingredients until a loose dough forms.
Scoop the dough into your muffin or cheesecake pan and firmly press down with your fingers (I used silicone molds)
Let sit in the freezer until firm up.
To prepare the filling, add the drained and rinsed cashews, coconut milk, dates, vanilla seeds, lemon juice, pitaya purée and salt to your high-speed blender and blend until very creamy.
Stream coconut oil at the lowest speed just until incorporated.
Pour the filling over the 3 bases. Tap a few times, cover, and freeze for at least 3 hours.
Blend the remaining filling in your jar with 1 Tbsp coconut oil, 1 Tbsp cashew butter and extra pitaya purée until you get the color you like. Store in the refrigetaror until ready to use.
When ready to serve, remove your cupcakes from the silicon mold and place them in the refrigerator for about 1 hour.
Place the reserved filling into a pastry bag and pipe the top of the cupcakes using a star tip. Decorate with flowers if desired.