"Spending time with postive people is like eating a delicious cupcake. It makes you happy and your life seem all the sweeter."
This mentality has become even more important to me lately, and I am really appreciating those people who have a positive impact on my life and make me want to be better person just by being around them. It really does matter who you spend your time with, and if you take a minute to step to the outside for a minute and look at how you are living your life, you will really notice! Life is so much more enjoyable when you don't let negativity get in the way, and life is so much better with cupcakes...
I made the base from almonds and coconut sweetened with a touch of agave nectar and vanilla bean. It made for a lighter "cake" than I had expected which was a pleasant surprise.
Mini Raw Vanilla Bean Cupcakes
2 cups raw almonds
1 3/4 cup finely shredded dried coconut
1/4 tsp sea salt
1/4 cup agave nectar
1 Tbsp coconut oil, melted
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract
1 1/4 cups raw cashew pieces soaked at least 3 hours but preferably soaked overnight
1/2 cup filtered water
2 tablespoons agave nectar
1/2 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)
For the cake, line a 24 hole mini muffin tin with liners. In a food processor, combine almonds, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour. Add agave nectar, coconut oil and vanilla bean and process until smooth, well combined and holding together when squeezed. If not holding together add a little more coconut oil by the tsp. until it does. Scoop up the mixture by the rounded Tbsp, and drop into mini muffin tins, pressing into a cupcake shape. Place in the refrigerator to set, about an hour. Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth. Place in the fridge for about 1-2 hours until pipeable. When ready to frost, place the frosting in a pastry bag fitted with a large round tip, and pipe onto cupcakes.