AVOCADO AND LIME CUPCAKES

AVOCADO AND LIME CUPCAKES

By elderflowerkitchen.com

Serves: 6-8

For the base

½ cup oats or dessicated coconut (50g)

½ cup sunflower seeds (70g)

100g/½ cup soft dates (approx. 10 small dates or 5 medjool dates)

1 TBSP chia seeds, plus 3-4 TBSP water to soak

1 TBSP coconut oil, softened

pinch of salt

For the cream

1 smaller avocado (approx. 120g flesh)

¼ cup coconut milk (60ml)

¼ cup honey (60ml) - organic and raw is best, can be substituted with agave syrup to make vegan

1 lime, juice and zest

1 tsp agar-agar or gelatin, plus 50ml water (important to make the cream firm)

1 heaped TBSP organic raspberry jam of choice, or try a homemade chia jam version

Instructions

Preheat the oven to 170°C.  Start by making the base. Mix the chia seeds with water and let them soak until gooey and gum-like.  In a food processor, quickly pulse the sunflower seeds and coconut to get a crumbly dough. Add the soft dates, soaked chia seeds and soft coconut oil and mix until the dough holds together nicely and is fairly sticky.  Lightly wet your hands and press small amounts of the dough each of the muffin tins (greased or lined with sheets).  Bake for approximately 20 minutes, until lightly golden and firm. Let them cool completely before proceeding with the assembling of the cream.

To make the avocado cream:

Put the avocado flesh, coconut milk, honey and lime juice plus zest in a blender and blend until smooth and creamy.  In a small pot, gently whisk together water and agar-agar or gelatin. Bring to a low boil and take off the heat as soon as bubbles appear. Not stopping to whisk, pour this mixture into the cream and quickly combine - this is a little difficult as the agar-agar likes to form clumps so you might want to blend it again.  Let the cream cool in the refrigerator for at least 30 minutes.  When your cream has firmed up and the base has cooled down, take 1-2 TBSP of cream for each cupcake base and top them with the avocado cream, using a spatula or knife to form an even surface.  Take half a teaspoon of jam (mix with a little water if it’s too jelly-like) for each cupcake and drizzle it over the cream topping. Store in the refrigerator for up to 3 days or refrigerate for up to 1 month.