Lemon season is here! We have hundreds of lemons on our bushes right now and so we blended the juice of 2 lemons with the flesh of 2 young coconuts and poured the mixture into cupcake cups lined with mixed walnuts and dates (blended with an S blade in the food processor) as the crust.
We then put the cupcakes in the refrigerator for about 6 hours after which about half were hardened enough to remove from the cupcake cups and eat – they were so good! We put the remaining cupcakes into the freezer for 3 hours after which the cupcakes were easy to remove from the cupcake cups and eat. Between the filling and crust, I found these cupcakes to be a good mix of sweet and tart flavor, which I love. This being said, if you like a sweeter cupcake, you can add a couple of dates to the filling mixture prior to blending.
If you are looking to create a lower fat dessert or have a challenging time finding young coconuts, you can substitute bananas for the coconut, which we do often as coconuts are a treat for us – we tend to have them around the holidays for some of the holiday desserts we make, and only rarely have them the rest of the year.
Here is the precise recipe:
Recipe for the crust: We blended one cup of walnuts with 4 medjool dates with pits removed (both ingredients rinsed and checked for debris) in a food processor until chunky as seen in this photo.
Filling: We blended the juice of two small lemons with the flesh of two large young coconuts in a high-power blender and poured the mixture into the cupcake molds with crust. You can add a date or two to this filling for a sweeter flavor. We put the cupcakes in the refrigerator for 3 hours and then into the freezer for two hours (or just the freezer for 3 hours). Delicious!
Enjoy!
