mini raw key lime raspberry cupcakes

Mini Raw Key Lime Raspberry Cupcakes
Makes 24

Cake:
2 cups raw almonds
1 3/4 cup finely shredded dried coconut
1/4 tsp sea salt
1/4 cup maple syrup
2 Tbsp organic lime zest
1 Tbsp lime juice
1 tsp coconut oil
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract


Frosting:
1 1/4 cups raw cashew pieces soaked at least 3 hours but preferably soaked overnight
1/2 cup filtered water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)
6 organic raspberries 

24 organic raspberries for topping

For the cake, line a 24 hole mini muffin tin with liners. In a food processor, combine almonds, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour. Add maple syrup, coconut oil, lime juice, lime zest and vanilla bean and process until smooth, well combined and holding together when squeezed. If not holding together add a little more coconut oil by the tsp. until it does. Scoop up the mixture by the rounded Tbsp, and drop into mini muffin tins, pressing into a cupcake shape. Place in the refrigerator to set, about an hour. Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth. Place in the fridge for about 1-2 hours until pipeable. When ready to frost, place the frosting in a pastry bag fitted with a large round tip, and pipe onto cupcakes.  Top each with a raspberry!