Pumpkin Cupcakes using Pecan Butter
by Lorena Sabata
275g pitted soaked dates
180g Kape Pure Activated Walnuts
180g soaked cashews
2 tbsp Lemon juice
75ml canned coconut milk
45ml Olive Oil
120g Pumpkin puree
Sprinkle of Sea Salt
Cinnamon, nutmeg and mixed spice to taste!
1 tsp Vanilla extract
55g Kape Pure Activated Pecans
20g Maple syrup
Pinch of Salt
Equal parts of Kape Pure Pecan Butter mixed with maple syrup
Add your walnuts to a food processor and pulse until they are like crumbs them add your dates and blend until they’ve combined into a doughy, sticky consistency.
Evenly distribute the mixture into the bottom of your cake cases so it fills about half way – pop in the fridge to chill.
Next add all your filling ingredients to a food processor and mix until combined
– it will seem super runny but don’t fear!
Take your cake cases with the base mixture in, out of the fridge and evenly distribute the filling mixture on top so it fills to top of the cake case! Then pop into the freezer to set.
Whilst you cakes are setting mix 55g of Kape Activated Pecans with 20g of maple syrup and a pinch of salt. Then pop on a baking tray and into a preheated oven on 180°C (fan oven) for 10 minutes.
Whilst your pecans are roasting mix 20g Kape Pure Pecan Butter with 20g maple syrup to form a paste.
Take you cakes back out of the freezer, put a blob of maple pecan butter in the
middle, add a couple of maple roasted pecans on top and ta-dah! Any excess
pecans you have left over crush up and sprinkle on as extra decoration.