Lemon Pudding Coconut Cupcakes

These take a little bit of time, but are sooooo worth it! What a great alternative to take to a birthday party!

Lemon Pudding

1/3 C cashews
1 1/2 bananas
1/4 C lemon juice (1-2 lemons)
1 Tbsp agave syrup

Cupcakes

2 1/2 C pecans
1/2 C shredded coconut
pinch of sea salt
5 pitted dates
3 Tbsp alcohol free vanilla extract****

Topping

1/2 C shaved coconut

****I missed the “alcohol free” on the vanilla extract and mine apparently had alcohol in it and whew! it was a bit alcohol-ly tasting, so I would either use a whole vanilla bean or decrease the amount if you don’t have alcohol free vanilla extract

Pudding-blend cashews, bananas, lemon juice and agave syrup until smooth. Place in fridge.

Cupcakes- combine pecans, coconut and salt in food processor and process into evenly sized small pieces. Scoop mixture into different bowl. Combine dates and vanilla in food processor and process into small pieces. Return pecan mixture to food processor and pulse to mix.

Place 6 cupcake liners in muffin pan. Divide cupcake mixture between each and press into liners leaving a cavity in the middle to hold the pudding. Scoop pudding mixture into cupcakes and top with shaved coconut. Place in fridge for several hours to firm up the cupcakes before serving.