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Cashew Coconut Lilac Cupcakes

Breakfast
Coconut Cashew Cupcakes with Lilac Blossoms
serves 2 ~ $1.98 per serving

cashew cream
1/2 cup cashews ($1.00)
1 tablespoon agave ($.20)
1/2 teaspoon salt
1/4 cup water

cupcakes
1/2 cup cashews ($1.00)
1/2 cup raisins ($.75)
1/2 cup mature coconut (flaked or chunks) ($1.00)

coconut flakes
lilac blossoms

Lilacs have always been my favorite flower, and while some think they're overpowering, I LOVE how they smell. I bring arm loads in, in the spring. I even planned my wedding for when the lilacs are in bloom here. So, I was thrilled to discover my favorite flower is edible. And they taste just a bit like they smell.

When using edible flowers, make sure you know what you're picking and that it's nontoxic. Also make sure they haven't been exposed to any contaminants, such as pesticides, etc.

First, make the cashew cream. In a small bullet type blender, puree the cashews, agave, salt, and water until very smooth and creamy. This can take several minutes. Cover and store in the refrigerator until needed.

For the cupcakes, in a food processor fitted with an "S" blade, process the cashews, raisins, and coconut until the mixture starts to stick together. Put about a 1/4 cup of the mix into cupcake liners, and press into shape.

Spoon a small amount of cashew cream over the top, add a mound of coconut flakes, and garnish with individual lilac blooms.

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Comment by Maureen Griffin on September 8, 2012 at 3:47am: So when are you catering for your first Raw Wedding? -these are gorgeous.

Comment by LaTricia E. Morris on September 7, 2012 at 9:27pm: Beautiful!

Comment by Elle Mental on September 3, 2012 at 11:07am: Very lovely presentation!

Comment by Bijou on September 3, 2012 at 4:19am: Wow, this is so beautiful!

Comment by Merlene King on September 1, 2012 at 12:17am: I would like to try this but do you soak the cashews first to soften them and do you use raw cashews?