Ingredients:
- 3 cups organic unsweetened dried coconut shreds
- Zest of one organic lemon
- ¼ cup fresh squeezed organic lemon juice (I just used the lemon I zest-ed)
- 2/3 cup organic coconut palm sugar (the recipe calls for 1/2 cup of maple syrup, but that is not on my diet)
- ½ tsp. sea salt
- ½ tsp. baking soda
- ½ cup frozen organic blueberries
Preparation:
- Preheat oven to 350 degrees. Line 6-8 muffin cups with liners.
- Place the unsweetened coconut in an 11 cup food processor. Process 5 minutes (my high-powered blender only took 3 minutes).
- Let the food processor rest for 5 minutes – so it doesn’t overheat.
- Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash. For picture support of this process, see this post.
- Add the zest, lemon juice, coconut sugar {maple syrup} and sea salt. Process until it comes together. At this point, the liquid became pretty clumpy, so I added unsweetened SO Delicious brand coconut milk 1 tbsp at a time until it was more smooth.
- Add the baking soda, and process just until incorporated.
- Divide batter into 6-8 muffin cups. I think it's because I used sugar & not syrup, but the batter was almost like a smooth, softer toffy texture. Top with 1 Tbs. frozen blueberries on each cupcake.
- Bake for 25-27 minutes. I knew they were done when the looked like caramelized on top & the blueberries were cooked.
- Chill before you serve for the best consistency – although I did really enjoy them warm out of the oven, they were just a little liquid-y. I tried a chilled one and I was a little like eating a lemon bar...with blueberries :-)
Yummy Rating (1 being the worst & 10 being the best/closest to traditional recipe): 7
Why? The sweetness is spot-on. One of these is plenty & cures that sweet tooth! This is 100% on my RepairVite program, no cheats! I will be making these again!
Did you try these? What do you think?
