Mangle and Tumeric Rall Cupcakes Gluten Free

INGREDIENTS
Crust layer:
80g almonds (1/2 cup)
70g sunflower seeds (1/2 cup)
6 medjool dates, pitted
1tbsp coconut oil
½tsp cinnamon
pinch Pink Himalayan Salt

Mango turmeric layer:
200g creamed coconut/coconut butter (1 cup)
2tbsp coconut oil
2tbsp maple syrup (optional)
1 large mango (about 1 cup pureed)
2tsp fresh turmeric
1tsp fresh ginger
1tbsp lime juice
¼tsp cinnamon

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