• 50g melted coconut oil
  • 80g coconut sugar
  • 40g cashew butter
  • 2 tbsp honey
  • 2 whole eggs
  • 1 tsp baking powder
  • 1/3 Tsp bicarbonate of soda
  • Generous pinch of salt
  • 35g ground almonds
  • 80g buckwheat flour
  • 5 tbsp cashew butter
  • 4 tbsp honey
  • Splash of almond milk
  • Pinch of sea salt

Method:

  • Preheat your oven to 180c and line a cupcake tray with paper cases.
  • In a food processor, combine the coconut sugar, coconut, oil, cashew butter and honey and blend until completely mixed.
  • Add in the eggs and blend again.
  • Now, pour in your dry ingredients and continue to blend until the mixture comes together and is really smooth and creamy.
  • Divide the mixture between the cupcake cases and pop these into the oven for 15 minutes to bake. Test the cakes are completely cooked, by piercing with a skewer and if this comes out clean then the cakes are ready.
    If not, you can cook them for a further couple of minutes and lower the oven a little if they begin to burn on top.
  • Transfer these on to a wire rack and allow to cool completely.
  • For the frosting, combine the cashew butter and honey and mix well. Add a splash of almond milk and pinch of salt and continue to mix, until smooth and creamy.
  • Frost each of the cakes and garnish with popcorn and an extra sprinkle of sea salt.