Bananarama Cupcakes

MAKES 24

Rich in nutrients and utterly delicious, these dainty cupcakes go really well with the Cheeky chai tonic as a super-charged sweet snack.

155 g (5½ oz/1 cup) activated cashew nuts

100 g (3½ oz/1 cup) activated walnuts

310 g (11 oz/2 cups) activated almonds

125 ml (4 fl oz/½ cup) coconut nectar

2 teaspoons vanilla powder

45 g (1½ oz/½ cup) dried bananas, chopped

½ banana, mashed

1 tablespoon lemon juice

Macadamia & banana frosting

160 g (5½ oz/1 cup) activated macadamia nuts

3 tablespoons cold-pressed extra virgin coconut oil

4 tablespoons coconut nectar

1 banana, mashed

1 teaspoon ground cinnamon

Topping

fresh banana slices

• Using a high-speed blender, and working in separate batches, grind the cashews, walnuts and almonds into a flour, tipping each batch into a mixing bowl.
• Add the ground nuts to a food processor. Add the coconut nectar, vanilla powder, dried banana, mashed banana and lemon juice, then pulse to the consistency of a moist cake. The mixture should bind to itself when pressed together between your fingers.
• Press the mixture into 24 mini cupcake tins lined with plastic wrap, or into 24 mini silicone cupcake moulds, then turn the cupcakes out onto a clean, flat surface.
• Blend all the frosting ingredients in a high-speed blender until smooth. Pop into a piping (icing) bag and pipe onto the cupcakes. Top each cupcake with a piece of banana just before serving.
• The cupcakes will keep in an airtight container in the fridge for 5 days, or can be frosted and frozen for several months.