Cashew Coconut Cupcakes

CASHEW COCONUT CUPCAKES

Ingredients:

Cake:

5 TBS coconut flour
1/2 cup crushed cashews
1/4 cup unrefined virgin coconut oil melted
5 eggs
1 cup water
1 tsp baking soda
2 tsp vanilla extract
2 tsp sea salt
2 tsp cinnamon
2 TBS avocado oil (optional)
1 TBS raw, local honey

Frosting:

1 can full fat coconut cream (make sure it is chilled over night)
2 tsp vanilla extract
1 TBS raw, local honey
pinch of sea salt

Directions:
Combine all of the cake ingredients in a big mixing bowl and stir until thick and smooth. Pour into 12 cupcake molds and bake at 350 for approximately 20-25 minutes. Let cool for about 10-15 minutes before frosting them. For the frosting, beat the cold coconut cream with the vanilla, honey, and salt and cool again. Refrigerate for about 10 more minutes and then dollop on top of your cupcakes. Garnish each cupcake with a whole cashew for cutesies.