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.

INGREDIENTS

FOR THE BASE

  • 1 cup almonds

  • 1/2 cup soft dates, chopped

  • 1 Tbsp cacao nibs

  • 1/4 tsp vanilla extract

  • 1 tsp raw cashew butter

  • Pinch of salt

FOR THE FILLING (for 3 cupcakes)
  • 3 cups cashews, soaked for 6h

  • 1 + 1/4 cup coconut milk (I used homemade)*

  • 1 cup soft dates, chopped

  • 1/2 vanilla bean, seeded

  • 1 Tbsp lemon juice

  • 1-2 Tbsp pitaya purée (depending on which color you like)

  • 3/4 tsp salt

  • 1/2 cup virgin coconut oil, melted

FOR DECORATIONS
  • 1 Tbsp coconut oil, melted

  • 1 Tbsp raw cashew butter

  • 1 Tbsp pitaya purée

PREPARATION

INSTRUCTIONS

  1. Process the base ingredients until a loose dough forms.

  2. Scoop the dough into your muffin or cheesecake pan and firmly press down with your fingers (I used silicone molds)

  3. Let sit in the freezer until firm up.

  4. 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.

  5. Stream coconut oil at the lowest speed just until incorporated.

  6. Pour the filling over the 3 bases. Tap a few times, cover, and freeze for at least 3 hours.

  7. 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.

  8. When ready to serve, remove your cupcakes from the silicon mold and place them in the refrigerator for about 1 hour.

  9. Place the reserved filling into a pastry bag and pipe the top of the cupcakes using a star tip. Decorate with flowers if desired.

*To make your own coconut milk blend 1 cup of shredded coconut with 1 + 1/2 cup of water and strain the mixture through a nut milk bag.

Other Recipes

More Succulent Raw Cupcakes.

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