This time of year there really is an abundance of fruits in the nature. All available for free, just go by and pick what you want. Yesterday I went by a tree with intriquing looking wild cherries. I picked some and they were just amazing, the sweetest ever, I had to come back and pick a bucket to bring home some of those goodies and even some really black cherries from a tree across the road. Those cherries are also amazing, but they are not that much bigger than blueberries, so they're more suitable for eating directly then anything else. But I had a cream cake in mind and I wanted to have some for the sake of the colour.
This amount will make 9 cupcakes
If you do not have different sorts of cherries, just use whatever cherries you have.
Also - besides the chocolate - there is no sweetener added in this recipe, because my cherries were too sweet already. If you do not have really sweet cherries, you might add some sweetener of your choice
Ingredients the bottom:
- 1 cup desiccated coconut
- 1/2 cup dried mullberries
- 1 cup almonds
- 1/2 cup coconut oil
Soak the almonds and mullberries for about 4 hours. You can even add some rum in the soaking water if you want some extra spice. Put all ingredients in to the food processor and process untill combined. Press in the cupcakes forms and set aside in the fridge
Ingredients the filling:
- 1 cup cherries
- 1/2 cup black cherries
- 1 cup fresh coconut meat (about 1 coconut)
- 1/2 cup cashews
- 2 Tbsp lime juice
Blend the cherries in a high speed blender. Add cashews and let them soak in the crushed cherries for 6 hours. Add rest of the ingredients and blend untill smooth and creamy. Fill the cupcakes
Garnish the cupcakes with fruits and if you want even chocolate glaze. (2Tbsp coconut oil, 1Tbsp maple syrup, 2 Tbsp cocoa powder, whisk together really well) I recommend to put the cupcakes in the freezer for a while before you pour over the chocolate, so they are really cold and the chocolate gets hard right away.