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Coconut Crumble Cakes

coconut crumble cakes
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Coconut Crumble Cakes

the crumble

  • 1/2 cup desiccated coconut
  • 1 tablespoon honey*
  • 1 tablespoon coconut oil
  • the cakes
  • 2/3 cup coconut flour
  • 1 cup desiccated coconut
  • 4 tablespoons honey*
  • 1 cup coconut cream
  • 5 eggs
  • 1 teaspoon concentrated natural vanilla extract
  1. Preheat your oven to 175°C or 350°F
  2. Grease 12 holes of a muffin tin.
  3. Place the crumble ingredients into your food processor and quickly pulse to combine, leaving plenty of texture. Set aside.
  4. Add the coconut flour and desiccated coconut for the cakes into the food processor and quickly pulse to combine and break down the desiccated coconut.
  5. Add the honey, cream and vanilla. Combine.
  6. Add the eggs and combine.
  7. Spoon the mixture into the prepared muffin holes and level the top with the back of a spoon.
  8. Sprinkle the crumbly even over the cakes and gently press it into the tops of the cakes.
  9. Bake the cakes for 25 minutes. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
  10. Enjoy.

*you can use rice malt syrup if you prefer

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